Tropical Fruit & Quinoa Salad with Honey-Lime Dressing.

  • 16 fl oz
    chicken or vegetable broth
  • 2 cloves
    garlic
  • 1 small bunch
    green onions (scallions)
  • 2
    jalapeño peppers
  • 2
    kiwifruit
  • 2
    limes
  • 2
    mangoes
  • 1 small
    pineapple
  • 1 cup
    quinoa
  • 2
    red bell peppers
  • 1 medium
    red onion
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    honey
  •  
    salt
  • 1
    In a medium saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
    1 cup quinoa
    16 fl oz (2 cups) chicken or vegetable broth
  • 2
    Cut off skin from pineapple, core, and cut into bite-sized pieces. Transfer to a large mixing bowl.
    1 small pineapple
  • 3
    Wash mangoes, kiwis, bell peppers, and jalapeños. Peel the mangoes, slice flesh away from pit, and medium dice. Peel and medium dice the kiwifruit. Seed and medium dice bell peppers. Seed and mince jalapeños. Peel and small dice onion. Add ingredients to bowl with pineapple.
    2 mangoes
    2 kiwifruit
    2 red bell peppers
    2 jalapeño peppers
    1 medium red onion
  • 4
    Peel and mince garlic. In a small mixing bowl, prepare dressing by whisking together garlic, lime juice, oil, honey, salt, and pepper.
    2 cloves garlic
    2 limes
    4 tbsp extra virgin olive oil
    2 tsp honey
    ¼ tsp salt
    ¼ tsp black pepper
  • 5
    Uncover quinoa, fluff with a fork, and add to bowl.
  • 6
    Pour dressing over top salad and toss.
  • 7
    To serve, place salad in a bowl. Enjoy!