Tropical Quinoa Salsa Salad Recipe - Allrecipes.com
Tropical Quinoa Salsa Salad Recipe
  • READY IN hrs

Tropical Quinoa Salsa Salad

Recipe by  

"I just added this recipe to my lunch menu. They loved it. I hope you do too!"

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Ingredients Edit and Save

Original recipe makes 8 cups Change Servings
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  • PREP

    30 mins
  • COOK

    15 mins
  • READY IN

    1 hr 45 mins

Directions

  1. Bring water and quinoa to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes. Refrigerate until cold, about 1 hour.
  2. Stir cooled quinoa, watermelon, bell pepper, cucumber, red onion, mango, pineapple, and chopped cilantro leaves together in a large bowl.
  3. Whisk wine vinegar, honey, pineapple juice, lime juice, and garlic together in a small bowl; drizzle in canola oil, whisking constantly. Pour dressing over quinoa mixture; toss gently to combine. Place salad in a serving bowl; garnish with lime slices, jalapeno slices, and reserved cilantro leaves.
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Footnotes

  • Cook's Note:
  • Cook the quinoa in the early morning, or the night before.
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Reviews More Reviews

Jun 09, 2014

This is an excellently flavorful fruit salad; full of fresh citrus flavors in a sweet vinaigrette along with cilantro. The variety of fruits and veggies all work together to make your mouth pop! Of course, the longer the salad is refrigerated the better it tastes. It would be just as great with any fruit you might prefer as well. Thanks, Anthony for a great summer salad!!!

 
Jun 14, 2014

This is a great summer salad. Served cold, it a delightful treat. I used one Splenda instead of honey and omitted the watermelon just because I didn't have any. It turned out great and will be making it again for a family gathering today!

 

7 Ratings

Jun 30, 2014

The amount of oil in the dressing tuns this fresh salad into an oily mess.

 
Jul 08, 2014

I loved the flavor and texture combinations of this recipe. It is a great summer dish. However, I have to agree with other reviews that it is probably supposed to read 1/4 C of oil, not 1 1/4. I had to cook more quinoa to get past the soupy stage...and I didn't even add all of the dressing. I will definitely make this regularly, adjusting the oil measurement. I added black beans and have eaten it as a light lunch. Yum!

 
Jul 06, 2014

Wonderful flavors and textures. I think recipe should read 1/4 cup oil, which gives vinaigrette the usual 1:1 ratio of acid to oil. NOT cup and a half. I did add some lime zest, just because I like it. Thanks for posting it.

 

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Nutrition

  • Calories
  • 290 kcal
  • 15%
  • Carbohydrates
  • 18.3 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 24.1 g
  • 37%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 38 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Anthony
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