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
Preparation
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.
Meanwhile, in large bowl, mix remaining ingredients except coconut and lettuce. Stir in quinoa. Cover; refrigerate at least 1 hour or until serving time.
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.
To serve, spoon 1/2 cup salad onto each lettuce leaf; sprinkle with toasted coconut.
