Local Vegetable & Quinoa Salad with Grilled Pineapple

Finally, summer weather has arrived here in Ontario. With the warmer weather upon us, you know that there will be an abundance of fresh vegetables in season on the farm. I love fresh salads, especially this time of year. I have created a hearty platter of our local vegetables & Canadian Quinoa sweetened with grilled tropical Pineapple & topped with Pepitas & Sunflower Seeds for an added crunch. This salad is perfect and absolutely addicting for your summer dinning! xoxo

Ingredients:

1 pineapple, peel, cored and cut into 1 inch thick rounds

3 tbsp. honey

4 cup quinoa, cooked and cooled

4 cup white cabbage, shredded

1 red bell pepper, thinly julienne

2 cup broccoli, cut into small florets

4 carrots, shredded

4 spring onions, white & green parts thinly sliced

¼ cup pepitas

¼ cup sunflower seeds

 

Asian Dressing:

1/3 cup Sesame Oil

1/3 cup sunflower oil

2/3 cup fresh lemon juice

3 tbsp. hoisin sauce

1 tbsp. fresh ginger, minced

1 large garlic clove, minced

 

Preparation:

To make dressing: Whisk all ingredients together and set aside.

Preheat grill to high heat. Brush with oil to avoid sticking. Brush each side of pineapple rounds with honey.

Grill pineapple 2-3 minutes each side until heat through and grill marks form. Remove from grill and place on cutting board. Cut pineapple in ½ inch cubes and set aside.

In a large salad bowl, add quinoa, cabbage, red pepper, broccoli, carrots, onions, pineapple, pepitas & sunflower seeds. Toss well with dressing and serve on a platter.

 

SERVINGS 4-6 | PREP & COOK TIME 30 minutes

Copyright © 2016 Irene Matys.

All Rights Reserved.

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