Jicama-Lime Salad Recipe

Bring water and quinoa to a boil in a saucepan. Stir 1/4 teaspoon salt into the water and return water to a rolling boil. Reduce heat to low cover the saucepan and cook until the moisture is absorbed completely about 15 minutes. Remove pan from heat and let pan sit covered for 5 minutes more.

Spread quinoa in a thin later on a platter and refrigerate to cool completely at least 15 minutes.

Mix jicama coconut pineapple raisins sweet onion lime zest lime juice cilantro and jalapeno pepper together in a large bowl; add cooled quinoa and toss. Season salad with salt and black pepper.

Cover bowl with plastic wrap and refrigerate until salad is completely chilled about 30 minutes.