Ingredients
- 1 cup quinoa
- 1 cup diced pineapple
- 2 cups broccoli, blanched *see how to blanch broccoli, below
- 2 medium carrots, sliced into matchsticks
- 4 scallions (green onions), sliced
- A handful of soybean sprouts (or mung bean sprouts)
- A handful of fresh cilantro and mint leaves, rough chopped
- Sea salt and pepper, to taste
- For the dressing:
- 1/4 cup pineapple juice
- Fresh juice from 1-2 limes
- 1/4 cup rice vinegar
- 1/4 cup olive oil or avocado oil
- 2 tablespoons organic low sodium gluten-free Tamari
- 1 inch ginger, grated
- A dab of agave, to taste
Directions
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Blanch broccoli. Bring a pot of salted water to a boil and add the broccoli. Boil for 2-3 minutes only. Drain the broccoli and immediately plunge it into a bowl of ice water. When the broccoli is cool, remove and drain well.
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When the quinoa is ready, scoop it into a large bowl and fluff it with a fork. Allow it to cool.
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Make your dressing.
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In a large glass measuring cup, whisk together the dressing ingredients. Taste test. If you prefer a dressing that has more fat, add a little more olive oil. Sweeter? Add a touch of agave, to taste. More citrus? Add more lime juice. More of a vinaigrette? Add more rice vinegar. More ginger? You know the drill.
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When the quinoa has cooled, pour in the dressing and toss lightly. Add the pineapple, broccoli, carrots, scallions, soybean sprouts, fresh cilantro and mint. Gently combine the ingredients. Taste test for seasoning adjustments. Add some sea salt and pepper, if you desire.
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Cover and chill to let the flavors mingle and get happy. Before serving, taste test and adjust seasoning. I usually add a squeeze of fresh squeezed lime juice and a little extra chopped fresh mint leaves before serving.
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Cook time: 20 min
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Yield: Serves 4