Description
Gluten Free, Dairy Free, Refined Sugar Free, Vegan Option
Fuel your summer with this tropical quinoa salad made with caramelized pineapple, fresh veggies and herbs, and drizzled with a honey lemon vinaigrette. A great source of plant based protein and complex carbs to keep you going all day long.
Ingredients
Scale
Salad:
- 1 cup uncooked quinoa
- 1 cucumber
- 1 red onion
- 1 orange bell pepper
- 1 can chickpeas (drained and rinsed)
- about 1/2 of a small pineapple
- Parsely and basil to taste (I grabbed about a handful of each).
Dressing:
- Juice of one lemon
- 1/4 cup olive oil
- 2 tbsp honey
Instructions
- Cook your quinoa according to instructions on box (2 cups water for 1 cup quinoa).
- Dice all of your vegetables (cucumber, onion, pepper) into small pieces and combine in a large mixing bowl.
- Chop pineapple into small pieces and cook on stove top until it starts to brown and the sugar starts to caramelize. Let cool and then add to the mixing bowl.
- Chop your herbs, drain and rinse your chickpeas, and add to mixing bowl.
- Once your quinoa has cooked and cooled, add to the bowl with the veggies and pineapple.
- To make your dressing simply whisk all three ingredients together until well combined, and then pour on top of your salad.
- Allow to sit a couple hours or overnight if possible to let flavors marinate.
Notes
Vegan Option – swap honey for another sticky sweetener like agave or maple syrup
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 dish