Salad with Jicama and Lime

Ingredients

• 2 cups water
• 1 cup quinoa, rinsed and drained
• ¼ teaspoon salt
• 1 large jicama, peeled and diced
• 1 cup sweetened shredded coconut
• 1 cup diced pineapple
• ¾ cup golden raisins
• ¾ cup diced sweet onion
• 2 limes, zested and juiced
• ¼ cup chopped fresh cilantro
• ½ jalapeno pepper, chopped
• salt and ground black pepper to taste

Step 1

Bring water and quinoa to a boil in a saucepan. Stir in a pinch of salt, then let it come back to a rolling boil. Once boiling, turn the heat down to low, cover the pan, and let it cook until all the water is absorbed, about 15 minutes. Take the pan off the heat and let it sit, still covered, for another 5 minutes.

Step 2

After that, spread the quinoa out in a thin layer on a platter to cool completely—pop it in the fridge for at least 15 minutes. Meanwhile, in a large bowl, combine the jicama, coconut, pineapple, raisins, sweet onion, lime zest and juice, cilantro, and jalapeño. Once the quinoa has cooled, add it to the bowl and toss everything together. Give the salad a good seasoning with salt and pepper to taste.

Step 3

Cover the bowl with plastic wrap and chill the salad in the fridge for about 30 minutes before serving.