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Tropical Quinoa Salad

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  • Prep 25 min
  • Total 1 hr 25 min
  • Servings 10
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Good for you, and tastes good too! Sweet dried fruits and coconut complement nutritious quinoa in this chilled side dish.
Created Sep 8, 2011
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Ingredients

  • 1 cup uncooked quinoa
  • 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 1/2 cup)
  • 1/2 cup sweetened dried cranberries
  • 2 tablespoons orange marmalade
  • 1/4 cup orange juice
  • 1/4 cup flaked coconut
  • 10 leaves Bibb lettuce

Steps

  • 1
    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.
  • 2
    Meanwhile, in large bowl, mix remaining ingredients except coconut and lettuce. Stir in quinoa. Cover; refrigerate at least 1 hour or until serving time.
  • 3
    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.
  • 4
    To serve, spoon 1/2 cup salad onto each lettuce leaf; sprinkle with toasted coconut.

Nutrition Information

No nutrition information available for this recipe
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