Tropical Quinoa Salad2013-09-28
- Servings : 8
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 40m
The increasingly popular quinoa has become a staple in our pantry. Many may not realize that the popularity has created a shortage here in 2013 and there are a variety of reasons why, as noted in a recent Washington Post article titled “Quinoa should be taking over the world. This is why it isn’t” provides some of the reasons why Quinoa demand can’t meet supply. It reminds me of when McDonald’s considered having a raspberry pie but realized there was not enough product for a full launch. They eventually produced the pie in limited engagements and locations.
Here is a quick an simple recipe for a salad side to go with your meal. The ingredients are simple and preparation could not be any easier. It is rare to not see a quinoa side in a restaurant today. It is a great nutrition item with nice flavor and texture. We had some tropical flavors into this quinoa dish to bring a bit of the islands into your home. At 30 minutes of preparation it just doesn’t get any easier and it will impress your family and guests.
Not sure about quinoa; Your not alone as our Foodie Friday blog highlights an article in the Wall Street Journal “Quinoa Faces a Backlash”. We love it but it is not for everyone.
- 1 1/2 cups quinoa
- 1 medium onion
- 1 cup almonds raw chopped
- 1/4 cup currants
- 1/4 cup coconut flakes
- 3 tablespoon olive oil, divided
- 1 8 ounce can crushed pineapple
Wash quiona and place in medium pot with water covering a 1/2 inch over grains. Add a pinch or two of salt and bring to a boil. Simmer for 20 minutes. (alternatively prepare per the package or your normal method)
As quinoa cooks finely dice the onion and saute in one tablespoon of oil for about 10 minutes on low-medium heat. Set aside.
Toast the raw chopped almonds until lightly browned. Set aside.
It is best to set aside the quinoa, almonds and onions to cool if you want the salad to be cool. Alternatively this is also good warm. You can decide either way at this point.
Combine all ingredients in a large bowl and season to taste with salt and pepper. Do not drain the pineapple as this the juice adds flavor. Serve immediately or chill.
This can also be served on a standard green salad.