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Quinoa and Pomelo Salad with Toasted Coconut

(recipe, Megan Scott)

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Ingredients

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

Steps

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.