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Quinoa and Pomelo Salad with Toasted Coconut

By , from the Megan Scott collection


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


  1. 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.
  2. 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.
  3. Assemble the salad: Combine the quinoa, dressing, cilantro, and mint in a serving bowl. Serve with the pomelo and garnish with the coconut.

Related post: Citrus celebration

This content is from the Megan Scott collection.

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