May 30, 2014
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Sweet Pineapple Chicken Quinoa Salad

A light and healthy quinoa salad tossed in a flavorful spice mix, and loaded with healthy wholesome ingredients like grilled chicken, salted pistachios, and shredded coconut!

Pineapple Chicken Pistachio Salad.jpg

We have been on a clean eating kick around here… (something about summer and fresh, wholesome ingredients go hand in hand – things are more simple and fresh ingredients speak for themselves) and I must say, this quinoa salad has definitely been the most glorious and protein-rich of all the dishes we have made. Honestly, if all quinoa salads were like this, eating healthy would never be an issue.

Best Quinoa Salad Ever

This wonderful salad definitely has the WORKS. So many textures… and so many flavors!!!

Pineapple Pistachio Quinoa Salad

Pineapple Chicken Pistachio Quinoa Salad

It’s meant for people, like me, who love all the fixings. Think tons of crunchy nuts, sweet dried pineapple, fluffy quinoa, flaky coconut, zesty cilantro, and spiced with dried herbs, I indulged on this for 3 days straight and it has quickly become a favorite at our house!

Best Quinoa Salad

We’ve made it for a potluck, served it as a side dish at a cookout, a grab-and-go lunch, and even as light dinner. And the fact that it’s so easy to make, automatically makes it taste even better!

Pineapple Chicken Quinoa Salad

This fresh, healthy salad is perfect when the temperature start to rise; it’s so refreshing and there’s little work involved. Hey! You could even take it to the pool for a healthy lunch while you watch your kids!

Sweet Pineapple Chicken Quinoa Salad

Yield: 8 servings

Prep Time: 10 mins

Cook Time: 12 mins

Total Time: 22 mins

A light and healthy quinoa salad tossed in a flavorful spice mix, and loaded with healthy wholesome ingredients like grilled chicken, salted pistachios, and shredded coconut!

Print Recipe

Ingredients:

  • 4 cups water
  • 2 cup uncooked quinoa

Spices:

  • 2 Tablespoons olive oil
  • 2 Tablespoons lemon juice
  • 2 teaspoon ground ginger
  • 1 1/4 teaspoon ground cumin
  • 1 teaspoon salt

Add-ins:

  • 4 cups fresh arugula, roughly chopped
  • 2 cups cooked chicken breast, chopped (canned, rotisserie, or grilled all work well)
  • 1 1/2 cup shelled, whole pistachios
  • 1 cup chopped green onions
  • 1 cup fresh cilantro, rinsed and finely chopped
  • 1 cup chopped dried pineapple
  • 1 cup dried cherries, roughly chopped
  • 1 cup flaked, unsweetened coconut

Directions:

  1. In a medium saucepan, bring water to a boil. Add quinoa, cover and reduce heat to simmer for 12 minutes, or until water is completely absorbed.
  2. Transfer quinoa to a large bowl and allow to cool for at least 5 minutes. Add the spices to quinoa until mixed.
  3. Add remaining ingredients (add-in) until well evenly distributed.
  4. You can serve this at room temperature or cold. If serving more than 2 hours after preparing, store in the refridgerator in an airtight container for up to 5 days.

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Gluten Free, Posts by Emily, Salads
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