Wednesday, May 23, 2018

Pineapple Quinoa Salad with Roasted Cashews (Dairy, Gluten and Sugar Free)

Summer season is finally approaching and with warmer weather comes a desire for more salads.  This quinoa salad makes a great meal on its own or can be used as a side dish.  It is very hearty with the addition of the cashews and pumpkin seeds.  We love the combination of the pineapple and cilantro where sweet and fresh meet.

Ingredients
  • 1 1/2 cup quinoa (soak for 1-2 minutes, then rinse to remove the bitter saponin coating)
  • 3 cups water
  • 1/4 cup shredded red pepper
  • 1 cup chopped pineapple (fresh or from frozen)
  • 1/4 cup cilantro
  • 1/3 cup raw cashews
  • 1/4 cup raw pumpkin seeds
  • 1/4 cup shreded unsweetened coconut
Dressing
  • 1 lemon juiced (1/4 cup)
  • 2 tablespoons olive oil
  • 1 teaspoon ginger
  • sea salt to taste

Directions
  1. Add quinoa and water to a pot and bring to a boil.  Reduce heat and let it cook for 10-15 minutes until tender.
  2. Heat a frying pan and add cashews, pumpkin seeds and coconut. At a low medium heat, stir frequently and let roast 3-5 minutes or until golden brown.
  3. To create the dressing, in a small dish add lemon juice, olive oil, ginger and sea salt and wisk.
  4. In a medium size bowl combine red pepper, pineapple, cilantro and chives/green onions. 
  5. Add dressing to the bowl and stir to combine.
  6. Add cooked quinoa to medium bowl and stir to fully coat.
  7. Serve warm or cold.  It tastes great either way.

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