| ||1 || cup quinoa, rinsed |
| ||2 || Tbsp. lime juice |
| ||2 || Tbsp. fish sauce |
| ||4 || garlic cloves |
| ||1 || piece (2 inches long) fresh ginger root, cut into rounds |
| ||1 || jalapeño chile, seeded |
| ||1 || lemongrass stalk, tender parts only, cut into rounds |
| ||1 || Tbsp. vegetable oil |
| ||¼ || cup chopped cilantro |
| ||¼ || cup chopped fresh mint |
| ||1 || pomelo, peeled and separated into segments |
| ||½ || cup toasted flaked coconut |
- Cook the quinoa: In a medium saucepan, bring 2 cups water to a boil. Stir in the quinoa, cover, reduce the heat, and simmer until the quinoa is tender, about 15 minutes.
- Prepare the dressing: While the quinoa is cooking, combine the lime juice, fish sauce, garlic, ginger, jalapeño, lemongrass, and oil in a blender and purée.
- Assemble the salad: Combine the quinoa, dressing, cilantro, and mint in a serving bowl. Serve with the pomelo and garnish with the coconut.