Quinoa salad with pineapple recipe, by Laura Ponts

The quinoa It is already part of our basic recipe book. There are a thousand options to make delicious recipes with it and eat healthy at the same time. It is a fantastic ingredient for preparing salads and hearty bowls because it combines with practically everything. In this chapter of ‘Laura Ponts’ recipes’the gastronomic stylist mixes it in a fun salad based on pineapple, mango, tomato and boiled prawns. To give it that special touch, he suggests presenting this quinoa salad in a pineapple. An ideal example of never throwing anything away. The key is to use your imagination to get the most out of the ingredients.

In addition to the combination of fruits that Laura Ponts makes in this quinoa salad and the boiled prawns, she also prepares a very tasty vinaigrette with which to give joy To the mix. As usual in her recipes, she uses grated ginger, some aromatic herb such as mint, lime, and she is generous with olive oil. On this occasion, he also adds a few drops of Tabasco so that he has this spicy note that he likes so much. As a final detail, you can crown the salad with pink sauce to give it a more unctuous touch, but if you want to take care of the line you can skip this step.

Ingredients

1 whole fresh pineapple, 120 g of quinoa, 150 of cooked prawns, 1 spring onion, 1 mango, 1 pink tomato, ginger, Tabasco, extra virgin olive oil, 1 lime, fresh chives or fresh mint, 60 g of pink sauce, salt and black pepper.

Elaboration

• Cut the pineapple in half and empty it with the help of a knife and a spoon. Booking.
• Cook the quinoa according to the manufacturer’s instructions in a saucepan with water and salt.
• Dice the tomato, pineapple (removing the core) and mango and put them in a mixing bowl.
• Chop some mint leaves and add them to the mixture. Add the juice of half a lime, a dash of Tabasco, some grated ginger, extra virgin olive oil, salt and pepper. Mix well and let stand covered in the fridge for 30 minutes.
• Combine the cut and seasoned fruit with the cooked quinoa. Mix well and fill the half pineapples.
• Arrange the cooked prawns on top of the quinoa and pineapple salad. Place a few drops of pink sauce and some mint leaves; and add a splash of extra virgin olive oil.