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Prep 25min
Total1hr25min
Servings10
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Ingredients
1
cup uncooked quinoa
2
cups water
1
bag (6 oz) dried pineapple, chopped (about 1 cup)
1
bag (5 oz) dried mango, chopped (about 1 cup)
1
bag (2 oz) chopped macadamia nuts (about 1/2 cup)
1/2
cup sweetened dried cranberries
2
tablespoons orange marmalade
1/4
cup orange juice
1/4
cup flaked coconut
10
leaves Bibb lettuce
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Steps
1
In 2-quart saucepan, heat quinoa and water to boiling; reduce heat to low. Cover; cook 10 to 15 minutes or until water is absorbed.
2
Meanwhile, in large bowl, mix remaining ingredients except coconut and lettuce. Stir in quinoa. Cover; refrigerate at least 1 hour or until serving time.
3
Sprinkle coconut in ungreased heavy skillet. Cook over medium-low heat 6 to 10 minutes, stirring frequently until browning begins, then stirring constantly until light brown. Cool.
4
To serve, spoon 1/2 cup salad onto each lettuce leaf; sprinkle with toasted coconut.
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Pronounced KEEN-wah, quinoa is an ancient grain high in protein and low in carbohydrates compared to other grains. Look for quinoa in the rice aisle rice of your grocery store.
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