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Tropical Quinoa Salad Lettuce Cups
Sweet dried mango and pineapple meet fluffy quinoa in these vibrant, fruit-forward lettuce cups. Crunchy macadamia nuts and a quick orange marmalade dressing tie the tropical flavors together beautifully. You'll love how the cool, chilled grain salad contrasts with the crisp Bibb lettuce leaves and warm toasted coconut topping. They're a refreshing option for a light lunch or a colorful side dish when the weather warms up.
Equipment
- Stovetop
- Saucepan
- Skillet
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. Reduce the heat to low, cover, and simmer for 10 to 15 minutes until the water is fully absorbed. Fluff with a fork and let it cool slightly.
- 2Mix the chopped dried pineapple, dried mango, macadamia nuts, dried cranberries, orange marmalade, and orange juice in a large bowl. Fold in the cooked quinoa until evenly coated. Cover and chill in the refrigerator for at least 1 hour to let the flavors meld.
- 3Place the flaked coconut in a dry skillet over medium-low heat. Cook for 6 to 10 minutes, stirring frequently at first. Once it starts to brown, stir constantly until evenly toasted. Remove from the heat immediately so it doesn't burn, and let it cool.
- 4Scoop about half a cup of the quinoa mixture onto each Bibb lettuce leaf. Scatter the toasted coconut over the top right before eating.
Notes
- Make ahead: You can prepare the quinoa salad up to 2 days in advance. Keep it tightly covered in the fridge and wait to toast the coconut until you're ready to eat.
- Swap: If you can't find Bibb lettuce, butter lettuce or crisp romaine hearts work perfectly as serving cups.
- Storage: Store leftover quinoa salad in an airtight container in the refrigerator for up to 4 days. Keep the lettuce leaves separate so they don't get soggy.