Pineapple Quinoa Salad

Pineapple Quinoa Salad

  • 1.5 cups quinoa
  • 1 cup pineapple (fresh or frozen) cut into cubes
  • 1 jalapeno diced
  • 3 scallions
  • 1/3 cup almonds- slivers *optional


  • 1 lemon, juiced
  • 1 tbsp raw almond mayo* (can sub with Greek yogurt, mayo, sour cream, etc.)
  • 2 tsp cumin
  • 1 garlic clove, pressed
  • 5 tbsp olive oil
  • salt
  • 2 tbsp Cilantro, minced

Step One: Combine 1.5 cup rinsed quinoa with 2.5-3 cups water in a pot and bring to a boil. Cover and simmer for 15 minutes.

Step Two: While quinoa is cooking, gather, cut, chop, slice, measure pour all remaining ingredients to a large bowl.

Step Three: Add cooked quinoa and mix.

Step Three: Taste and adjust season to your liking.

Step Four: Eat.

*Raw Almond Mayo

  • 1 cup raw almonds, soaked for at least 3 hours
  • 1/2-3/4 cup water
  • 1 clove garlic
  • 1 tsp sea salt
  • 3 tbsp lemon juice  (or 1.5 tbsp apple cider vinegar)
  • 6-8 medium dates, pits removed or 1/4 cup alternate sweetener (yacon, honey or agave)
  • cayenne pepper for spice
  • 1.5 cups flax, hemp or olive oil

Adapted from Elaina Love‘s recipe for Pine Nut Mayo. This recipe makes a lot so you’ll have leftovers to throw into a salad!

Today’s post is sweet and simple, yet satisfying. This salad is super versatile and can easily be adjusted to use different fruits and different spices. The original recipe (no idea where I got it) called for mangoes instead of pineapple. The mangoes are really really good in this.

I dare you to try this recipe out! And in fact, if you do, email me the results! Even better, send me your variation on it!

Question of the Day: What is the place you go to first for a new recipe? What about an old recipe or an idea for a recipe? My go-to-recipe-finder is definitely blogs that I read. Most of the time I’m reading other people’s blogs and they have posted a recipe that sounds absolutely amazing, yet easy, and I just have to make it. Other times I just Google what I’m looking for and wa-la!

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