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Tropical Quinoa Salad
This bright grain salad combines fluffy quinoa with a sweet mix of dried pineapple, mango, and cranberries. Crunchy macadamia nuts and a simple orange marmalade dressing bring the tropical flavors together. It is a refreshing choice for a light lunch or a colorful side dish at your next warm weather gathering. Serving the chilled salad in crisp Bibb lettuce cups adds a fresh crunch to every bite. Toasted coconut sprinkled on top provides a warm, nutty finish.
Ingredients
- 1 cup uncooked quinoa, rinsed, well drained
- 2 cups water
- 1 bag (6 oz) dried pineapple, chopped (about 1 cup)
- 1 bag (5 oz) dried mango, chopped (about 1 cup)
- 1 bag (2 oz) chopped macadamia nuts (about ½ cup)
- ½ cup sweetened dried cranberries
- 2 tablespoons orange marmalade
- ¼ cup orange juice
- ¼ cup flaked coconut
- 10 leaves Bibb lettuce
Instructions
- 1Bring the rinsed quinoa and water to a boil in a medium saucepan. Lower the heat, cover the pan, and simmer for 10 to 15 minutes until the liquid is fully absorbed.
- 2Combine the chopped dried pineapple, dried mango, macadamia nuts, dried cranberries, orange marmalade, and orange juice in a large mixing bowl. Fold in the cooked quinoa until evenly coated. Cover the bowl and chill in the refrigerator for at least one hour.
- 3Place the flaked coconut in a dry skillet over medium-low heat. Cook for 6 to 10 minutes, stirring often at first and then constantly once it starts to brown, until evenly toasted. Remove from the heat and let it cool completely.
- 4Scoop about half a cup of the chilled quinoa mixture onto each Bibb lettuce leaf. Finish by scattering the toasted coconut over the top before serving.