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Pineapple-Cherry Kombucha Quinoa Salad
Recipes
Pineapple-Cherry Kombucha Quinoa Salad
4 servings
30 minutes total
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
  1. Prepare quinoa following package instructions (using water, 1 cup kombucha, and salt). Remove from heat and let stand 10 minutes to cool.
  2. Combine remaining ½ cup kombucha, mustard, ginger paste, and oil in medium bowl; whisk to blend.
  3. 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.
Chef's Tip: Serve with plant-based chicken tenders to add protein to your meal.

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%