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Quinoa and Pomelo Salad with Toasted Coconut

By Megan Scott, from the Megan Scott collection

Ingredients

	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

Steps

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.

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