Jicama-Lime Salad Recipe

Jicama-Lime Salad Recipe

  • 2 cups water
  • 1 cup quinoa, rinsed and drained
  • 1/4 teaspoon salt
  • 1 large jicama, peeled and diced
  • 1 cup sweetened shredded coconut
  • 1 cup diced pineapple
  • 3/4 cup golden raisins
  • 3/4 cup diced sweet onion
  • 2 limes, zested and juiced
  • 1/4 cup chopped fresh cilantro
  • 1/2 jalapeno pepper, chopped
  • salt and ground black pepper to taste
  1. Bring water and quinoa to a boil in a saucepan. Stir 1/4 teaspoon salt into the water and return water to a rolling boil. Reduce heat to low, cover the saucepan, and cook until the moisture is absorbed completely, about 15 minutes. Remove pan from heat and let pan sit covered for 5 minutes more.
  2. Spread quinoa in a thin later on a platter and refrigerate to cool completely, at least 15 minutes.
  3. Mix jicama, coconut, pineapple, raisins, sweet onion, lime zest, lime juice, cilantro, and jalapeno pepper together in a large bowl; add cooled quinoa and toss. Season salad with salt and black pepper.
  4. Cover bowl with plastic wrap and refrigerate until salad is completely chilled, about 30 minutes.
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