Description
This Tropical Quinoa Salad with Coconut Lime Dressing is our favorite meatless meal! It’s also gluten free, dairy free, and vegan as well as an incredible side dish to any potluck or bbq. The caramelized pineapple salsa adds so much flavor to this tasty salad which is perfect paired with the crunchy jicama. And to round it all off the coconut lime dressing with plenty of cilantro adds all the flavor you could want in a salad.
Ingredients
Tropical Quinoa Salad:
1 cup pre-rinsed quinoa
8 cups mixed greens, 8 ounces
2 cups diced jicama, 8 ounces, about 1/2 of a medium sized root
1 ripe avocado, peeled, pitted, and cubed
2 cups Caramelized Pineapple Salsa
Coconut Lime Dressing:
1 cup coconut milk from the can
1/4 cup freshly squeezed lime juice
1/3 cup cilantro leaves, packed
1/2 ripe avocado, peeled and pitted
1–2 teaspoons maple syrup
sea salt to taste
Instructions
Place the quinoa in a medium sized saucepan with 2 cups water. Bring it to a boil, then lower the heat to low, cover and cook until done, about 15 minutes.
While the quinoa is cooking prepare the rest of the salad.
Place the greens in a large serving bowl, and top with the jicama, avocado, and caramelized pineapple salsa.
Make the dressing by adding all the ingredients into a blender. Blend starting on low and working up to medium high speed, 7-8 on a Vitamix, until the dressing is creamy and emulsified.
When the quinoa is done, add it warm/hot to the salad bowl and top with the desired amount of dressing. You may have a bit of dressing leftover, but it keeps well for 3-4 days in the fridge.
Toss the salad and serve immediately. The leftovers do not keep well if the quinoa is added to the salad hot, so if you think you might not eat all the salad, store all the components separately in the fridge and toss them together when you’re ready to serve.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Salad
- Method: Stove Top
- Cuisine: Mexican