Recipes
Pineapple-Cherry Kombucha Quinoa Salad
4 servings
30 minutes total
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Ingredients
- 1 cup quinoa
- 1 cup water
- 1 ½ cups carrot-ginger-turmeric kombucha, divided
- 1 teaspoon kosher salt
- 1 teaspoon Dijon mustard
- 2 teaspoons ginger stir-in paste
- ¼ cup safflower oil
- ½ cup shelled pistachios
- ½ bunch fresh cilantro
- ½ cup pineapple tidbits
- 2 cups arugula
- ½ cup dried cherries (or cranberries)
Steps
- Prepare quinoa following package instructions (using water, 1 cup kombucha, and salt). Remove from heat and let stand 10 minutes to cool.
- Combine remaining ½ cup kombucha, mustard, ginger paste, and oil in medium bowl; whisk to blend.
- Chop pistachios coarsely and cilantro finely (½ cup). Drain pineapples. Place arugula, pistachios, cilantro, cherries, and pineapple in large bowl; add quinoa and kombucha dressing and stir to blend. Serve.
Amount per ¼ recipe serving: Calories 440, Total Fat 24g, Sat Fat 2g, Trans Fat 0g, Chol 0mg, Sodium 550mg, Total Carb 51g, Fiber 5g, Total Sugar 20g, (Incl. 10g Added Sugars), Protein 10g, Vitamin D 0%, Calc 6%, Iron 15%, Potassium 10%