Quinoa & Grilled Pineapple Salad



    Quinoa Salad:

    • 3 cups cooked quinoa
    • 2 medium carrots, shredded
    • 2 cups shredded baby spinach
    • 1/2 cup chopped walnuts
    • 2 scallions, sliced
    • 1/3 cup goldenberries
    • 2 slices pineapple, brushed with coconut oil, grilled and diced

    Pineapple Miso Dressing:

    • Makes about 1 1/2 cups
    • 1 cup chopped fresh pineapple
    • 4 teaspoons miso
    • 4 tablespoons EVOO
    • 1/2 teaspoon ground black pepper
    • 2 tablespoons chopped fresh ginger
    • 1/2 teaspoon ground turmeric


    To Make the Salad:

    • Put all salad ingredients in a large serving bowl and toss to mix.

    To Make the Dressing:

    • Combine all the ingredients together in a blender. Pour the dressing over the salad and mix well.

    Read More:
    Mediterranean Quinoa Salad

    Peggy Kotsopoulos is a Registered Holistic Nutritionist, Health Educator, and Culinary Consultant focused on teaching REAL health through lifestyle and dietary choices that are easy and delicious. She whips up healthy and delicious meals on her own TV show Peggy K’s Kitchen Cures on Z Living. Originally working in investments in Toronto, Canada, Peggy found her true passion for nutrition and healthy eating by bringing her own guilt-free goodies to corporate meetings as an alternative to bagels and danishes. As colleagues and clients became intrigued, Peggy started leading seminars and founded a company-wide corporate wellness program. Seven years later, Peggy followed her passion to the United States where she became certified as a Health Educator, and graduated from Living Light Culinary Arts Institute in California. She is the founder of beVibrant consulting in Toronto, where she develops wellness programs for large corporate clients, schools, and food establishments. Peggy is the resident nutritionist for CBC’s Steven and Chris show, and has been featured in major publications including Fitness Magazine, Shape and Yahoo! Shine.