This Quinoa Salad is a quick and easy, healthy dinner idea, with a little mojito taste! Great for Summer time grilling!
I had some totally witty opening line about going to Miami tomorrow.
And how I was getting in the mood by eating tropical themed foods.
Then I realized that you guys would totally not buy that, because I already live in Florida.
It’s kind of like being on a tropical vacation every day, so I don’t really need to get in the mood.
And now you hate me for rubbing that in
Remember these smoothies though? You’re all invited to my tropical apartment.
We ARE going to Miami tomorrow for “Blog Her Food.” If you’re a food blogger, you know what this is. If you’re not, it’s a big food blogging conference where we all get to go hang out and have fun together.
I’m pretty excited!
Mr. FFF and I are going to stay a few extra days and make it a little vacay. So, if I’m MIA, you know why.
You know the best part of this story-that-actually-isn’t-a-story-I-just-felt-like-calling-it-that?
I haven’t even started to pack. UGH. My life. I always do things that I don’t need to do.
Liiiiike bake 42 billion cupcakes, eat all the cupcakes, and then fall into a cupcake coma and forget to pack.
I can’t confirm or deny that is a real scenario though. I’m leaning towards “it is” though
Please tell me ya’ll also put the procrastinate in procrastinators too? Whatever that means.
Quinoa Salad/bowls/I-don’t-really-know-what-to-call-it-except-yum. Right.
This dinner is brought to you by long Wednesdays where I really just want a mojito for dinner, but Mr. FFF say’s that’s not an acceptable dinner, and I will probably have some in Miami, so MAYBE I should eat some real food.
That man and his logical-ness. Can’t handle it.
But, you guys, these Quinoa salad/bowl things are going to blow your taste buds right out of the water (Which I’m not really sure that they should be there anyway, so you’re welcome.)
The smokey, grill-y chicken and the sweet..umm..pinapple-y? Pineapple is balanced with the perfect CRUNCH CRUNCH CRUNCH from some macadamia nuts. Ya’ll know how I feel about the crunch. I <3 it.
Plus, there’s the easiest marinade in the world – honey, lime juice, and mint. SO PHRESH. SO TANGY.
Even if you hate me and my life adventures in Palm Tree land remember these 2 facts:
- I grew up in Canada, I did my time in igloos. (I might be lying about igloos)
- Make these for dinner and you’ll totally think you’re sitting on a beach in the sunshine state.
TIME TO PACK….Maybe.
Oh, and don’t forget to enter the Homemade Fair Trade Jewelry Gift Pack Giveaway HERE!
- For the marinade:
- Juice of 2 large limes
- 1 Tbsp Fresh mint, Roughly chopped
- 1 Tbsp Honey
- Pinch of salt
- 2 Small Chicken breasts (1/2 a lb)
- For the quinoa salad:
- 1 tsp Coconut oil
- 1/2 Cup uncooked quinoa
- 1 Cup water
- 2/3 Cup White onion, chopped (about 1/2 a small onion)
- 4 Pineapple rings
- 3 Tbsp Packed Cilantro, roughly chopped
- 2 Tsp Fresh mint, finely diced
- 2 Tbsp Coconut flakes, toasted *
- 2 Tbsp pineapple juice
- 1/2 an avocado, sliced
- 2 Tbsp toasted macadamia nuts *
- In a medium bowl, combine the lime juice, mint, honey and a pinch of salt. Add the chicken in a cover with the marinade. Cover and refrigerate for at least 2 hours - overnight.
- To make the quinoa:
- Heat 1 tsp of coconut oil on med/high heat in a medium pan. Toast the uncooked quinoa until lightly golden and nutty smelly, about 2-3 minutes.
- Pour the toasted quinoa into a large pot and combine with water. Bring to a boil on high heat, and then cover and turn to low heat, until the water is absorbed, about 15 minutes.
- Heat your grill up to medium/high heat and cook grill your chicken until it is no longer pink throughout, about 4-6 minutes a side depending on how hot your grill is. Cover the chicken and set aside to let it rest.
- Turn the heat up on your grill to high heat, and cook the sliced onions and pineapple rings until they have a nice char, about 1-2 minutes per side. Set aside.
- In a large bowl, combine the cooked quinoa, chopped cilantro, mint, coconut flakes, and pineapple juice. Season to taste with salt and toss until well mixed.
- Divide the quinoa between two bowls and top with avocado, grilled onions and pineapple, toasted macadamia nuts and a chicken breast.
Want more Quinoa?