Quinoa Salad with Pineapple, Blueberries, Toasted Almonds
Spinach, Arugula, Red Onion
Here is a harmonious salad that I developed for my friends at Great Giant Pineapple, one of the top three global producers of premium pineapples. It is perfectly balanced, with a variety of flavors, textures, and colors. And it’s simply delightful for summertime al fresco dining…
We will be sampling this salad along with other pineapple products at the IDDBA Convention on June 2, 3, and 4 at the Orange County Convention Center in Orlando, Florida. IDDBA is the largest industry-only show for dairy, deli, bakery, and food services industries. Please visit us at Booth 3444 where I’ll be preparing this Quinoa Salad plus a fabulous Goat Cheese Flatbread with Pineapple Salsa and Fresh Herbs.
Quinoa Salad Recipe
- 4 oz. quick cook quinoa, cooked and cooled to room temperature
- ½ c. sliced almonds, toasted
- 2 oz. baby spinach
- 2 oz. arugula
- salt and pepper
- 3 oz. fresh blueberries
- 6 pineapple rings, quartered
- ¼ small red onion, sliced very thin
- Pineapple Vinaigrette (see recipe below)
Toss quinoa with almonds. Fold in spinach and arugula. Add vinaigrette and toss gently to coat the salad. Season with salt and pepper to taste. Fold in blueberries, pineapple, and red onion.
- ¼ c. crushed pineapple, drained well
- 2 T. pineapple DCPC or honey
- 2 T. Dijon mustard
- 2 t. garlic, minced
- 2 t. shallot, minced
- ½ t. kosher salt
- ¼ t. fresh ground pepper
- ¼ c. white wine vinegar
- 1 c. extra virgin olive oil
Place all ingredients in a jar and shake vigorously. Adjust salt and pepper as needed.
Note: Pineapple DCPC is Deionized Clarified Pineapple Concentrate. It is a sweetener produced by Great Giant Pineapple made exclusively from pineapple; it is pure fruit.