Pseudograins are the name of the game for many folks who seek gluten-free alternatives in the plant-based world. Often thought of as a grain, pseudograins – amaranth, quinoa, teff, & buckwheat – are actually seeds and higher in protein, fiber and trace minerals than most grain. Our Pineapple Quinoa Salad combines Royal Pearl Quinoa, pineapple and a little fresh mint from the garden for a lunchtime salad that is sure to please.
Benefits of pineapple:
Pineapple contains the enzyme bromelain, helpful for fighting inflammation and bruising. Most people throw away the core, however, bromelain is most concentrated in both the core and stem of this tropical fruit. Although a bit tough for this salad, simply cut and freeze the core to use in your next smoothie.
Have you given Jicima a try?
Jicima is a crunchy and slightly sweet root vegetable that can be used in salads, stir fries, slaws or cut into sticks for dipping into your favorite hummus or pesto. Jicima is low in calories and high in fiber, making it the perfect addition to our spring salad.
- 1 cup Alter Eco Foods, Royal Pearl Quinoa, rinsed well.
- 2 cups water
- 1 fresh pineapple, peeled and diced
- 1 organic red bell pepper, finely diced
- 1/3 cup jicima, diced
- 1/2 purple onion, finely diced
- 8 fresh mint leaves, minced
- 1 Tablespoon coconut aminos
- 1 Tablespoon coconut vinegar
- 1 Tablespoon coconut nectar
- 1 Tablespoon lime juice
- sea salt & pepper to taste
- Soak quinoa 30 minutes. Rinse under running water and drain.
- Cook according to package directions.
- Let cool completely.
- Using a large bowl, combine cooled quinoa, pineapple, jicima, bell pepper, onion, mint, sea salt and pepper.
- In a small bowl, whisk together coconut aminos, coconut vinegar, lime juice and coconut nectar. Pour over salad and toss lightly until well combined.
- vegan, gluten-free, dairy-free, soy-free, nut-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods