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Tropical Quinoa Salad Lettuce Cups
Cooked quinoa cools completely before a cup each of chopped dried pineapple and dried mango, half a cup of macadamia nuts, and half a cup of sweetened cranberries fold in. Orange marmalade whisked with orange juice coats everything in a tangy-sweet dressing, then the salad chills. Just before serving, toasted flaked coconut goes on top and spoonfuls go into ten Bibb lettuce cups. Ten portions, a good make-ahead for parties or summer lunches.
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.
