Jicama-Lime Salad recipe

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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

Nutrition Info

324.5 calories
carbohydrate: 65.3 g
cholesterol: : -
fat: 5.5 g
fiber: 14.7 g
protein: 7 g
saturatedFat: 3.5 g
servingSize: -
sodium: 148.5 mg
sugar: 24.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

I threw this together one afternoon after having purchased a jicama and some limes. It turned out to be a nice, fresh, and unexpectedly tasty healthy salad! I knew that jicama is often prepared with lime, but throw in the coconut and pineapple;delicious!

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