Tropical Kale Quinoa Salad
This is a great side for those who like a little sweet in an otherwise savory dish. You can make this dish ahead of time and serve it warm or cold. Save the rest of the pineapple chunks and juice for another recipe, like this Slow-Cooker Pulled Pork with Pineapple Barbecue Sauce.
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- Prep time
- 15 min
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- Cook time
- 20 min
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- Servings
- 4 Servings
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- Serving size
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3/4 cup
Ingredients
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green onions (chopped)
- 2
- 2
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chopped fresh ginger
- 1 tbsp
- 1 tbsp
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slivered almonds
- 1/4 cup
- 1/4 cup
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canned no-sugar-added pineapple chunks in juice
- 1/2 (20-oz) can
- 1/2 (20-oz) can
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dry tricolor quinoa
- 1/2 cup
- 1/2 cup
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chopped fresh kale
- 6 cup
- 6 cup
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olive oil
- 1 tbsp
- 1 tbsp
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orange juice
- 3 tbsp
- 3 tbsp
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unsweetened coconut flakes
- 2 tbsp
- 2 tbsp
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Directions
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Combine the quinoa, kale mixture, coconut and almonds, and the rest of the ingredients. Stir well. Scoop equal amounts into bowls and serve warm or cold, according to your preference.
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Heat the oil in a nonstick pan over medium-high heat. Sauté the kale and pineapple chunks for about 4 minutes.
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Cook the quinoa according to the package instructions, omitting any added salt.
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Place the coconut and almonds on a baking sheet and toast in the oven for about 6 minutes. Stir every 2 minutes to prevent burning.
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Preheat the oven to 350° F.