Pineapple Quinoa Salad
Refreshing and delicious, this gluten-free, plant-based salad with a pineapple, lime, raspberry dressing is wonderful anytime of year!
Ingredients
Salad
- 2 cups quinoa
- 4 cups vegetable broth
- 1 green pepper diced
- 1 yellow pepper diced
- 1 tomato cut in chunks
- 1 pkg frozen edamame (shelled)
- 1 20 oz. can pineapple tidbits in 100% juice drained (reserve the juice)
- 1 English Cucumber cut in chunks
- 1 can black olives (optional) sliced
Dressing
- reserved pineapple juice
- 4 tbsp raspberry blush balsamic vinegar
- ¼ cup lime juice fresh or bottled
Instructions
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Bring the vegetable broth and quinoa to a boil. Cover and simmer over low heat for 15 minutes until fully cooked.
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Cook edamame as directed on the package. Drain and then cool in ice water.
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While quinoa is cooking, prepare the veggies.
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Once the quinoa is done, spoon it into a large bowl to cool.
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Prepare dressing by combining the reserved pineapple juice, lime juice, and raspberry vinegar in a measuring cup or bowl. Stir well.
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Add edamame and the cut-up veggies to the quinoa bowl.
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Pour the dressing over the salad right before you are ready to serve. Stir well to combine.
Recipe Notes
This recipe makes a LOT of salad! You can cut it in half or make the whole recipe and eat it for several days. You might want to add more dressing if you do that, as it will absorb into the quinoa.
You can easily substitute other grains, veggies, or fruit using what you have on hand in the cupboard or fridge!
