Lime-Infused Jicama Salad

Ingredients 0/12

Step 1

Bring some water and quinoa to a boil in a saucepan. Once it’s boiling, add a pinch of salt, then lower the heat to a simmer. Cover the pan and let it cook until all the water is absorbed, which usually takes about 15 minutes. Take it off the heat and leave it covered for another 5 minutes to steam.

Step 2

Spread the quinoa out on a platter or baking sheet to cool it down faster, then pop it in the fridge for at least 15 minutes. While the quinoa is chilling, combine the jicama, coconut, pineapple, raisins, sweet onion, lime zest, lime juice, cilantro, and jalapeño in a large bowl. Once the quinoa is cool, add it to the bowl and give everything a good toss. Taste and season with salt and pepper to your liking.

Step 3

Cover the salad and let it chill in the fridge for about half an hour before serving. This helps all the flavors meld together nice and well.