Tropical Fruit & Quinoa Salad with Honey-Lime Dressing

Directions

1. 1) In a small saucepan, combine quinoa and broth; bring to a boil, then reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let it rest, still covered, for 5 minutes.
2. 2) Cut the skin off the pineapple, remove the core, and cut into bite-sized pieces. Transfer to a large mixing bowl.
3. 3) Wash the mango, kiwifruit, bell pepper, jalapeño, and onion. Peel and dice the mango flesh, dice the kiwifruit, seed and dice the bell pepper, seed and mince the jalapeño, and peel and dice the red onion. Add these to the bowl with the pineapple.
4. 4) Peel and mince the garlic. In a separate small bowl, whisk together garlic, lime juice, extra virgin olive oil, honey, salt, and pepper to form the dressing.
5. 5) Trim the green onions and cut them crosswise into 1/4-inch pieces at an angle.
6. 6) Fluff the cooked quinoa with a fork, then add it to the bowl with the fruit and vegetables.
7. 7) Pour the dressing over the salad and toss to combine thoroughly.
8. 8) To serve, divide the salad between bowls and top with the sliced green onions.