Zesty Jicama and Quinoa Salad

Ingredients

Quinoa

1 cup, rinsed and drained

Jicama

1 cup, peeled and diced

Cucumber

1 cup, diced

Red bell pepper

1, diced

Fresh cilantro

1/4 cup, chopped

Olive oil

3 tablespoons

Lime juice

3 tablespoons, freshly squeezed

Honey

1 tablespoon

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa and a pinch of salt, cover, and reduce heat to low. Cook for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.
2. In a large bowl, combine the diced jicama, cooled quinoa, diced cucumber, red bell pepper, and chopped cilantro. Toss gently to mix.
3. In a small bowl, whisk together the lime juice, olive oil, honey, salt, and black pepper to create the dressing.
4. Pour the dressing over the salad and toss to combine thoroughly, ensuring all ingredients are well-coated.
5. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill.
6. Serve chilled, garnished with additional cilantro if desired.