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

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Instructions

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.