TROPICAL QUINOA SALAD

Tropical Quinoa Salad image

Good for you, and tastes good too! Sweet dried fruits and coconut complement nutritious quinoa in this chilled side dish.

Provided by Betty Crocker Kitchens

Time 1h25m

Yield 10

Number Of Ingredients 10

Ingredients

1 cup uncooked quinoa
2 cups water
1 bag (6 oz) dried pineapple, chopped (about 1 cup)
1 bag (5 oz) dried mango, chopped (about 1 cup)
1 bag (2 oz) chopped macadamia nuts (about 1/2 cup)
1/2 cup sweetened dried cranberries
2 tablespoons orange marmalade
1/4 cup orange juice
1/4 cup flaked coconut
10 leaves Bibb lettuce

Steps:

In 2-quart saucepan, heat quinoa and water to boiling; reduce heat to low. Cover; cook 10 to 15 minutes or until water is absorbed.
Meanwhile, in large bowl, mix remaining ingredients except coconut and lettuce. Stir in quinoa. Cover; refrigerate at least 1 hour or until serving time.
Sprinkle coconut in ungreased heavy skillet. Cook over medium-low heat 6 to 10 minutes, stirring frequently until browning begins, then stirring constantly until light brown. Cool.
To serve, spoon 1/2 cup salad onto each lettuce leaf; sprinkle with toasted coconut.

Nutrition Facts : Calories 250, Carbohydrate 44 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 25 mg, Sugar 27 g, TransFat 0 g