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.
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- Prep time
- 15 min
-
- Cook time
- 20 min
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- Servings
- 4 Servings
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- Serving size
-
3/4 cup
Ingredients
-
green onions (chopped)
- 2
- 2
-
-
chopped fresh ginger
- 1 tbsp
- 1 tbsp
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-
slivered almonds
- 1/4 cup
- 1/4 cup
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-
unsweetened coconut flakes
- 2 tbsp
- 2 tbsp
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-
orange juice
- 3 tbsp
- 3 tbsp
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-
olive oil
- 1 tbsp
- 1 tbsp
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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
-
-
chopped fresh kale
- 6 cup
- 6 cup
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-
Red Pepper Quinoa
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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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Preheat the oven to 350° F.
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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.