Go Back
Easy Quinoa Salad With Squash And Pineapples photo

Quinoa Salad With Squash And Pineapples

This Quinoa Salad is a vibrant blend of flavors, combining nutty quinoa, sweet pineapple, and earthy squash for a nutritious delight!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: Fusion
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups kabocha or butternut squash cubed into 1-inch pieces
  • 2 teaspoons melted coconut oil
  • 2/3 cup water
  • 1/3 cup quinoa
  • 1 pinch salt
  • 2/3 cup onion chopped
  • 2/3 cup pineapple chunks
  • 1 teaspoon ginger powder
  • 2 tablespoons unsweetened coconut flakes toasted
  • 2 tablespoons macadamia nuts toasted
  • 1 tablespoon Splenda
  • 1/4 cup cilantro chopped

Equipment

  • Cutting Board
  • Knife
  • Pot
  • Baking sheet
  • Mixing bowl
  • Spatula or Wooden Spoon

Method
 

Instructions
  1. Step 1: Prepare the Squash - Preheat your oven to 400°F (200°C). Toss the cubed squash with melted coconut oil and a pinch of salt. Spread the squash evenly on a baking sheet and roast for about 25-30 minutes until tender and lightly caramelized, stirring halfway through.
  2. Step 2: Cook the Quinoa - Rinse the quinoa under cold water. In a pot, combine the rinsed quinoa, 2/3 cup of water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
  3. Step 3: Sauté the Onion - In a skillet, add coconut oil if needed and sauté the chopped onion until translucent and fragrant, about 5-7 minutes.
  4. Step 4: Combine Ingredients - In a large mixing bowl, combine the roasted squash, cooked quinoa, sautéed onion, pineapple chunks, ginger powder, and Splenda. Gently stir to combine.
  5. Step 5: Add Final Touches - Fold in the toasted coconut flakes, toasted macadamia nuts, and chopped cilantro.
  6. Step 6: Taste and Adjust - Taste your salad and adjust the seasoning if necessary.
  7. Step 7: Serve and Enjoy - Your salad is ready to be served! Enjoy warm or chilled.

Notes

  • Store in an airtight container in the fridge for up to 3 days.
  • Freeze without the pineapple for long-term storage.
  • Reheat gently in a skillet over low heat, stirring occasionally.