Asian Quinoa Pineapple Salad

Now that it’s August I no longer want to eat hot food. Portland is in the nineties everyday and I only have air conditioning in my bedroom. So I’ve been trying to create recipes that give me the satisfaction of warm food, but that don’t actually warm me up. On top of wanting to stay cool, all of my favorite fruit and vegetables are in season. I picked up a pineapple at the market yesterday and used it in this recipe and the flavor is AMAZING! Usually we don’t get good pineapples but this one is perfect. The other fruit I love is peppers. August is prime pepper season and any chance I have of adding spicy and sweet flavors together, I take it.


TIME: 20 Minutes


1 cup quinoa

2 cups pineapple chopped

2 tablespoons minced jalapeno

1/2 cup diced red onion

1/2 cup chopped cilantro

1 tablespoon minced ginger

1/4 cup sesame oil

1/4 cup rice vinegar

2 tablespoons tamari

1 tablespoon honey

1/2 cup water

Yields: 5 Cups


First rinse the quinoa and cook according to the instructions on the package, about 15 minutes. I used tri colored quinoa but you can use any quinoa you like for this recipe.

While the quinoa cooks prepare pineapple, jalapeno, red onion and cilantro. Mix together in a bowl and set aside.

In a blender, place the remaining ingredients and blend thoroughly for the sauce.

When the quinoa is done cooking let it cool before adding all ingredients and mix well.



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