Jicama-Lime Salad Recipe

Name: Jicama-Lime Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 1 cup quinoa, rinsed and drained; 1/4 teaspoon salt; 1 large jicama, peeled and diced; 1 cup sweetened shredded coconut; 1 cup diced pineapple; 3/4 cup golden raisins; 3/4 cup diced sweet onion; 2 limes, zested and juiced; 1/4 cup chopped fresh cilantro; 1/2 jalapeno pepper, chopped; salt and ground black pepper to taste

Servings: persons

2 cups water
1 cup quinoa, rinsed and drained
1/4 teaspoon salt
1 large jicama, peeled and diced
1 cup sweetened shredded coconut
1 cup diced pineapple
3/4 cup golden raisins
3/4 cup diced sweet onion
2 limes, zested and juiced
1/4 cup chopped fresh cilantro
1/2 jalapeno pepper, chopped
salt and ground black pepper to taste

1
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.
2
Spread quinoa in a thin later on a platter and refrigerate to cool completely, at least 15 minutes.
3
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.
4
Cover bowl with plastic wrap and refrigerate until salad is completely chilled, about 30 minutes.

kcal

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Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups water, 1 cup quinoa, rinsed and drained, 1/4 teaspoon salt, 1 large jicama, peeled and diced, and more.

Yes, Jicama-Lime Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Jicama-Lime Salad

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