I am SO very excited to be sharing with you my first blog post. This recipe is one of my favorites because it’s not only healthy, but flavorful and delicious. I came up with this recipe like most all of my recipes – because I had a random assortment of ingredients in my pantry (it’s my own little version of an Iron Chef challenge). I’ve also been on a pineapple-mango-coconut milk kick lately because I’m ready for summer & like to pretend I’m in the Caribbean.
This recipe can be made as a side or a main course, but I prefer to serve it as a side with this AMAZING tilapia recipe by Bobby Dean (make it with olive oil instead of butter to be healthier).
I also decided to pair this recipe with a Sauvignon Blanc (which I’ve never had before) called Procrastinate. Obviously I was attracted to its name after just finishing my final exams and getting done with school! Now I’m allowed to procrastinate a little 😉 The wine was actually surprisingly sweet (meaning I could drink it) since I normally only like super sweet wines like moscato.
As for the Quinoa salad itself, it’s not too difficult to make, the ingredients you’ll need are:
- 1 c uncooked whole grain couscous or quinoa
- 1 20 oz can pineapple chunks (in its own juice, no sugar added)
- 2 green onions
- 1 small red onion diced
- 1 large clove garlic, minced
- 1 deseeded habanero pepper
- 1/2 package mushrooms, sliced
- 1/2 lime
- 1 Tablespoon EVOO
- chili powder
YIELDS 3 SERVINGS AS A MAIN DISH OR 6 SERVINGS AS A SIDE
The first step is to follow the instructions that come with the quinoa or couscous of your choice. While the quinoa is cooking, dice the red onion and add it to a skillet on medium with 1 TBSP of EVOO. Next add the sliced mushrooms and 1 clove of minced garlic.
Then, slice up the habanero pepper (WEAR GLOVES, TRUST ME) into tiny pieces, and deseed unless you prefer it spicy like myself. Add the habanero to the skillet. Once the onions have caramelized and the mushrooms have softened, drain the canned pineapple & coat the chunks in about 1/4 teaspoon of chili powder, but add more to taste. Then add the pineapple to the skillet with the other ingredients and cook for about 5 minutes until pineapple softens a bit.
Now add some salt & pepper to taste, mix the skillet ingredients & quinoa together & squeeze 1/2 fresh lime on top & stir. Top with 2 sliced green onions and dinner’s done!
Not only is this recipe healthy, easy & delicious – one side serving ranks in at only 188 calories! (So that means more than one helping is encouraged!)
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