- 1 1/2 cups water
- 3/4 cup quinoa
- 1 1/3 cups cubed seeded watermelon
- 1 cup sliced red bell pepper
- 1 cup sliced cucumber
- 3/4 cup sliced red onion
- 1 small mango - peeled, seeded, and chopped
- 1/4 cup drained pineapple tidbits, juice reserved
- 1 bunch cilantro leaves, chopped, a few leaves reserved for garnish
- Dressing:
- 3 tablespoons white wine vinegar
- 3 tablespoons honey
- 2 tablespoons reserved pineapple juice from the can
- 2 tablespoons lime juice
- 3 cloves garlic, minced
- 1/4 cup canola oil
- salt and ground black pepper to taste
- 4 slices lime
- 1 jalapeno pepper, thinly sliced
- Bring water and quinoa to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes. Refrigerate until cold, about 1 hour.
- Stir cooled quinoa, watermelon, bell pepper, cucumber, red onion, mango, pineapple, and chopped cilantro leaves together in a large bowl.
- Whisk wine vinegar, honey, pineapple juice, lime juice, and garlic together in a small bowl; drizzle in canola oil, whisking constantly. Pour dressing over quinoa mixture; toss gently to combine. Place salad in a serving bowl; garnish with lime slices, jalapeno slices, and reserved cilantro leaves.
05/03/2018
recipepes.com
Tropical Quinoa Salsa Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
