in the kitchen

in the kitchen

Sunday, February 10, 2013

Quinoa and Pinapple Salad

Fresh pineapple is a treat around here. Savoring every bit is not difficult because it is eaten with gusto. If there happens to be a little left over, this salad is a super way to use it. Healthy quinoa, lovely mandarins and sweet, chewy dates all tossed in a lightly sweet dressing. It's a keeper.
Quinoa and Pineapple Salad
2 cups cooked quinoa
1 cup finely diced fresh pineapple
3 mandarin oranges, peeled
1/3 cup sliced dates
1 tablespoon honey
1 tablespoon lime juice
1/2 teaspoon grated ginger root
1/4 teaspoon vanilla salt (or kosher salt)
2 tablespoons grape seed oil or other vegetable oil
2 tablespoons finely grated Bella Vatino Balsamic cheese (or Swiss cheese)
Place the quinoa in a serving bowl. Add the pineapple. Cut the orange segments in half and add to bowl. Add the dates. Whisk dressing ingredients together in a small bowl and pour over salad. Toss to coat.

Hints: Use quinoa cooked in plain water not stock. Have the pineapple in about 1/8 inch dice. Juicier mandarins are better. Vanilla salt can be made by splitting a vanilla bean and placing it in a jar with kosher salt for several days. It is lovely on salted caramel dishes. Taste the dressing and add more lime juice if you like. Or Salt. Or anything else. I buy the cheese at Costco.

This is a very refreshing salad and gives a hint of Spring. I served it with Braised Pork and Scallop Potatoes and Carrots.


  1. A little different....but sounds good!

  2. By now you expect different from me, don't you? It's like a frog eye salad or rice and fruit salad w/o all the whipping cream. You'll like it!

  3. Megan, have you ever tried this with something besides dates. It sounds so good but dates breaks my mouth out in cankers.

    1. I haven't tried other things but I think that substituting chopped figs or prunes would give you that sweet and chewy that the dates bring to the dish. Thanks Chris!