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Quinoa and Pomelo Salad with Toasted Coconut

(recipe, Megan Scott)

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  1. 1 cup quinoa, rinsed
  2. 2 Tbsp. lime juice
  3. 2 Tbsp. fish sauce
  4. 4 garlic cloves
  5. 1 piece (2 inches long) fresh ginger root, cut into rounds
  6. 1 jalapeño chile, seeded
  7. 1 lemongrass stalk, tender parts only, cut into rounds
  8. 1 Tbsp. vegetable oil
  9. ¼ cup chopped cilantro
  10. ¼ cup chopped fresh mint
  11. 1 pomelo, peeled and separated into segments
  12. 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.