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Quinoa Salad with Pineapple, Cilantro and Lime
This quinoa salad combines tropical fruit, citrusy lime and spicy fresh chilies (feel free to use a sweet bell pepper instead). We dry-toast the quinoa—which is actually a seed, not a grain—to give it fragrant, nutty notes, and dress it while warm to help it absorb flavor. To tame the onion’s bite, we steep the slices in lime juice while the quinoa cooks. If mango is more to your liking, use an equal amount in place of the pineapple. Serve the salad at room temperature or chilled; if chilled, wait to add the cilantro until the last minute.
4
Servings
1¼ hours
20 minutes active
Ingredients
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½
medium red onion, thinly sliced
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2
Fresno chilies, stemmed, seeded and thinly sliced OR 1 small red or orange bell pepper, stemmed, seeded and finely chopped
Directions
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01In a large bowl, combine the onion, chilies and lime juice; set aside while you cook the quinoa. In a medium saucepan over medium-high, toast the quinoa, stirring occasionally, until crackling, about 3 minutes. Stir in 2 cups water and ½ teaspoon salt and bring to a boil. Cover, reduce to low and simmer, without stirring, until the liquid is absorbed, 13 to 15 minutes. Remove from the heat and let stand, covered, for about 10 minutes.
