Refreshing quinoa salad with pineapple and ginger
Healthy and easy vegan quinoa salad recipe. Refreshing and low-fat gluten-free summer salad with pineapple and ginger. Author: Krista, www.bunnymommycooks.com
Servings Prep Time
2 10min
Cook Time
15min
Servings Prep Time
2 10min
Cook Time
15min
Ingredients
  • 80g of quinoa
  • 100g of fresh pineapple
  • 1 carrot(~100 g)
  • 100g of zucchini
  • 8 cherry tomatoes
  • 50g of walnuts
  • 10g of fresh ginger
  • juice from half lemon
  • pinch of salt
Instructions
  1. (Information: if you don’t want to grill the pineapple in the oven, feel free to use it raw – the flavor will be slightly more powerful and less sweet.) Heat up the oven to 200°C/390°F and meanwhile put quinoa to boil according to the instructions given on the package. Cut the pineapple in small cubes and put them on a baking tray that is lined with parchment paper. Grill the pineapple pieces in the oven for 10 minutes or until the pineapple pieces start to get brown edges;
  2. while quinoa is boiling and pineapple is cooking, by using the peeler knife cut the carrot and zucchini in very thin fingertip-wide strips. Cut cherry tomatoes in half and add to the carrot and zucchini;
  3. grate the ginger and add it together with walnuts to the vegetables;
  4. at this point quinoa and pineapple should be ready, so add it to the salad and mix everything together;
  5. at the end sprinkle over some salt, add lemon juice and mix it once again. Serve warm or cold and if desired – in a carved pineapple half.