Tropical Quinoa Salad Recipes

Steps:

• 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.

Steps:

• In 2-quart saucepan, heat quinoa and water to boiling; reduce heat to low. Cover; cook 10 to 15 minutes or until water is absorbed.
• Meanwhile, in large bowl, mix remaining ingredients except coconut and lettuce. Stir in quinoa. Cover; refrigerate at least 1 hour or until serving time.
• Sprinkle coconut in ungreased heavy skillet. Cook over medium-low heat 6 to 10 minutes, stirring frequently until browning begins, then stirring constantly until light brown. Cool.
• To serve, spoon 1/2 cup salad onto each lettuce leaf; sprinkle with toasted coconut.