A quick, easy, and healthy one-dish quinoa salad that’s perfect for summer!
While some people swoon over fancy shoes, jewelry, or the latest smartphone, my heart skips a beat when I enter a health food store and come face-to-face with the grains section—that majestic aisle filled with sundry varieties of rices, oats, buckwheat, barley, millet, and quinoa. I must admit, however, that I am especially enamored by the latter. So much so, that I have a special cupboard dedicated to quinoa—not in bags, but stored in beautiful glass jars. Just the sheer act of opening that cupboard fills me with joy and is such an incredible source of inspiration.
Take this salad, for example, concocted late last summer with some of the ingredients I had purchased at the farmers’ market. And, of course, my beloved quinoa. I love the hearty textures in this delicious bowl, and the tender squash and juicy pineapple add just the right amount of subtle sweetness. This dish just screams wholesome. It’s refreshing, light, and just one of the many delicious ways to use quinoa.
Is This Quinoa Salad With Squash And Pineapples Healthy?
This quinoa salad includes many whole, nutrient-dense ingredients that are part of a healthy diet. Quinoa is not only a source of plant-based protein, but it’s a complete protein at that. It also includes fiber, making it a filling base for the dish, and essential vitamins and minerals like iron, magnesium, potassium, and vitamin B6. Kabocha and butternut squash contain vitamins A and C, along with more fiber, while the pineapple adds a nice dose of vitamin C, vitamin B6, and magnesium. It also contains the enzyme bromelain, which is thought to have anti-inflammatory properties. The salad also includes macadamia nuts and coconut oil, which supply some healthy fats, though coconut oil can be high in saturated fat and should be eaten in moderation (luckily, this recipe only uses two teaspoons!). Using a sweetener like Splenda cuts out the need for added sugar, but this may not appeal to you if you’re avoiding artificial sweeteners. You can always sub in a different sweetener of your choice (natural or otherwise); just be aware that it may impact the overall taste.
A Fusion Of Flavors In Every Bite
We like to think that this salad is a fusion of global influences. Quinoa, a staple of South American cuisine, is an ancient grain that originated from the mountains of Peru, Bolivia, and Chile some 3,000- to 5,000 years ago. It’s now a staple in many households and a go-to option for those who want a complete plant-based protein. The tropical ingredients, like pineapple, coconut, and even macadamia nuts, are inspired by popular Hawaiian and Polynesian flavors. The whole thing is tied together with roasted squash, which invokes a rustic, wholesome, farm-to-table style of cooking. This mix of ingredients leaves you with a salad that feels both worldly and familiar all at the same time.
How To Make Ahead And Store
If you want to make this salad ahead of time, it’s best to keep the major components separate until you’re ready to serve. The quinoa, roasted squash, pineapple, and onions can all be kept in separate airtight containers and stored in the fridge for up to 3 days. The toasted macadamia nuts and coconut flakes can be stored at room temperature in an airtight container for the same duration. If you’re storing leftovers that have already been all mixed up, store them in the fridge in an airtight container and enjoy within 2 days for best flavor and texture.
Serving Suggestions
Keep your meal light and serve this quinoa salad alongside some Perfect Poached Fish or an Air-Fryer Tuna Steak. It would also be a hit side dish at a summer barbecue alongside some baby back ribs or Easy Jerk Chicken Skewers With Pineapple! And don’t forget about libations. Round out your meal with a tropical-inspired Mai Tai, Rum Runner Cocktail, or The Best Miami Vice Cocktail.
Recipe
Ingredients
- 2 cups kabocha or butternut squash cubed (1-inch pieces)
- 2 teaspoons melted coconut oil
- 2/3 cup water
- 1/3 cup quinoa
- pinch of 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
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Place the squash in a medium bowl, toss with the coconut oil, and spread onto a cookie sheet.
- Bake the squash until fork tender, about 15-20 minutes.
- While the squash cooks, boil the water over high heat.
- Once boiling, add in the quinoa and a pinch of salt, and reduce heat to low.
- Cook until the water is absorbed, about 15 minutes. Set aside.
- Toss the onion with the pineapple chunks and ginger powder.
- Preheat a pan over medium-high heat and coat with cooking spray.
- Cook the pineapple chunks and onion until lightly caramelized, about 5-7 minutes. Set aside.
- When the squash has come out of the oven, add the macadamia nuts and coconut flakes in. Cook them until they are golden brown. The macadamia nuts will take around 5-7 minutes, while the coconut flakes only take 2-3 minutes. Watch closely to make sure nothing burns!
- In a large bowl, combine the cooked quinoa, squash, onion, pineapple, toasted macadamia nuts, Splenda, and the coconut flakes.
- Chop the cilantro and mix it in.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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