I had a version of this salad at a local restaurant here in Austin a couple weeks ago and it was fabulous, so I had to make my own version at home.
In fact, I not only made it at home, I did it on Facebook Live for ya’ll to see!
Have y’all seen any of my facebook live videos yet? I have been doing a Conversation Starter every thursday, and it’s been so fun because I love having the opportunity to connect and have a conversation with my peeps all around the world! Well, the day I made this video, I had been stuck at home for a few days with 2 sick little gals. They are both healthy now, they just had a simple case of walking pneumonia, no biggy, but they are all good now (btw, thanks so much the out pouring of concern, you guys are the best! ) Anyway, I was feeling a little stir crazy being stuck at home, so on the fly I decided to make dinner for that day on live on Facebook. And even though I wasn’t super fluent during the video, it was fun and I can’t wait to do another FAcebook Live cooking demo! Don’t worry, when I do one, you guys will be the first to know ????!
Check it out!
I love cooking with quinoa because it is a healthy high protein, complete protein grain that is perfect for your meatless meals…but speaking of healthy, everything going into this salad is packed with micronutrients, pineapple, avocado, arugula! SO it’s healthy and delicious, with is my favorite kinda food!
I hope you love it as much as I do!
- 2 cups dried Quinoa
- 4 cups water
- 4 cups arugula
- 1 fresh pineapple, sliced then cubed (can use canned too)
- 1 large avocado, diced
- Pineapple Vinaigrette
- 2 Tbsp olive oil
- ¼ cup Pineapple juice (eyeball this, whatever comes out of the Pineapple)
- 1 Tbsp White Wine Vinegar
- Pinch of Coarse Sea Salt
- Fresh Ground Pepper
- 2-3 Tbsp Cilantro, minced
- Rinse Quinoa Thoroughly, and cook with water according to directions - can add a dash of salt while cooking if desired. Allow to cool.
- Mix all vinaigrette ingredients in a small bowl.
- Grill sliced Pineapple in a skillet on the stove or on the grill, until golden brown - set aside
- When Quinoa is cooled, toss with vinaigrette, diced grilled pineapple and diced avocado.
- Then add in fresh arugula and gently toss and enjoy!
P.S. If you aren’t much of an arugula fan (expect in this salad, I don’t really care for it) you can totally sub in baby spinach leaves
Leave your comments below and let me know what you think!
Enjoy,
Sally
