Ingredients
12
12 servings
- •1.5 cups water
- •0.75 cup quinoa
- •1.3333333730698 cups cubed seeded watermelon
- •1 cup sliced red bell pepper
- •1 cup sliced cucumber
- •0.75 cup sliced red onion
- •1 small mango - peeled, seeded, and chopped
- •0.25 cup drained pineapple tidbits, juice reserved
- •1 bunch cilantro leaves, chopped, a few leaves reserved for garnish
- •Dressing:
- •3 tablespoons white wine vinegar
- •3 tablespoons honey
- •2 tablespoons reserved pineapple juice from the can
- •2 tablespoons lime juice
- •3 cloves garlic, minced
- •0.25 cup canola oil
- •salt and ground black pepper to taste
- •4 slices lime
- •1 jalapeno pepper, thinly sliced
Instructions
- 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.
- Stir cooled quinoa, watermelon, bell pepper, cucumber, red onion, mango, pineapple, and chopped cilantro leaves together in a large bowl.
- 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.
Nutritional Facts
Per 12 servings
- Calories: 125
- Carbohydrate: 18g
- Fat: 6g
- Fiber: 2g
- Protein: 2g
- Sugar: 9g
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