Hawaiian Quinoa Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This Hawaiian Quinoa Salad is one of my favorite weeknight dinners because it comes together in just 45 minutes start to finish. The combination of sweet pineapple and mango with savory chicken and a coconut soy glaze takes your taste buds straight to the islands. What I love most is that quinoa is packed with complete protein, making this meal incredibly satisfying and nourishing without feeling heavy. The best part? It's simple enough for a beginner cook but impressive enough to serve to guests. Everything comes together beautifully in one bowl, and the flavors just get better as it sits.
Ella x
Ingredients
- 400 gquinoa
- 200 mlcoconut milk
- 237 mlpineapple(diced)
- 237 mlmango(diced)
- 237 mlred onion(thinly sliced)
- 150 gmacadamia nuts
- 200 gchicken
- 50 mlsoy sauce
- 20 ghoney
- 237 mlfresh cilantro
- 20 gsesame seeds
Detail level
Instructions
- 1
Rinse the quinoa in a fine mesh strainer and drain well.
Tip: Use a large bowl to minimize quinoa scattering.
- 2
In a medium saucepan, combine the quinoa and coconut milk. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
Tip: Stir occasionally to prevent burning.
- 3
In a large bowl, combine the cooked quinoa, pineapple, mango, red onion, macadamia nuts, and chicken.
Tip: Toss gently to combine.
- 4
In a small bowl, whisk together the soy sauce and honey.
Tip: Adjust the sweetness to your taste.
- 5
Pour the soy sauce mixture over the quinoa mixture and toss to coat.
Tip: Make sure everything is well combined.
- 6
Sprinkle the sesame seeds over the top of the salad and toss again.
Tip: This adds a nice crunch and nutty flavor.
- 7
Garnish with fresh cilantro and serve immediately.
Tip: This adds a pop of color and freshness to the dish.
- 8
Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Tip: This will help the flavors to develop and the salad to hold its shape.
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