Gluten-Free, Dairy-Free, Soy-Free, Vegetarian, Vegan
Course:
Entree
Cuisine:
American
Keyword:
quinoa, pineapple, scallions, vidalia onions
Servings: 4
Calories: 308 kcal
Author: Amie Valpone
-
1
cup
quinoa
rinsed and drained
-
1 1/2
cup
vegetable broth
-
1/4
cup
finely chopped fresh parsley
-
1
cup
diced pineapple
-
1
large Vidalia onion
thinly sliced
-
1
Tbsp.
extra-virgin olive oil
-
2
Tbsp.
balsamic vinegar
-
1
scallion
thinly sliced
-
1/4
cup
pine nuts
-
1/4
tsp.
crushed red pepper
-
1/4
tsp.
sea salt
-
1/4
tsp.
finely ground black pepper
-
In a large saucepan, combine quinoa and broth; bring to a boil. Cover and reduce heat to a simmer. Cook for 10-12 minutes or until liquid is absorbed. Remove from heat and transfer to a large mixing bowl.
-
Add remaining ingredients to the cooked quinoa; gently toss to combine. Refrigerate until ready to serve.
-
Serve chilled or at room temperature.
Serving Size: ~1 cup Calories: 281.1 cal • Fat: 9.8 g • Protein: 8.2 g • Carbs: 42.4 g • Fiber: 5.3 g • Sugar: 5.6 g • Sodium: 181.9 mg
Nutrition Facts
Pineapple Quinoa with Scallions & Vidalia Onions
Amount Per Serving
Calories 308
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Sodium 491mg21%
Potassium 454mg13%
Carbohydrates 43g14%
Fiber 5g21%
Sugar 11g12%
Protein 8g16%
Vitamin A 649IU13%
Vitamin C 29mg35%
Calcium 47mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.