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Tropical Fruit & Quinoa Salad with Honey-Lime Dressing.

  • 24 fl oz
    chicken or vegetable broth
  • 2 cloves
  • 1 small bunch
    green onions (scallions)
  • 2
    jalapeño peppers
  • 2
  • 2
  • 2
  • 1 small
  • 1 ½ cups
  • 2
    red bell peppers
  • 1 medium
    red onion
    black pepper
    extra virgin olive oil
  • 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 ½ cups quinoa
    24 fl oz (3 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
    Trim green onions and cut crosswise into ¼-inch pieces at an angle.
    1 small bunch green onions (scallions)
  • 6
    Uncover quinoa, fluff with a fork, and add to bowl.
  • 7
    Pour dressing over top salad and toss.
  • 8
    To serve, divide salad between bowls and top with green onions. Enjoy!