I just added this recipe to my lunch menu. They loved it. I hope you do too!
Bring water and quinoa to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes. Refrigerate until cold, about 1 hour.
Stir cooled quinoa, watermelon, bell pepper, cucumber, red onion, mango, pineapple, and chopped cilantro leaves together in a large bowl.
Whisk wine vinegar, honey, pineapple juice, lime juice, and garlic together in a small bowl; drizzle in canola oil, whisking constantly. Pour dressing over quinoa mixture; toss gently to combine. Place salad in a serving bowl; garnish with lime slices, jalapeno slices, and reserved cilantro leaves.
Per Serving: 125 calories; protein 2.2g; carbohydrates 18.3g; fat 5.5g; sodium 18.7mg.