March 18

5-ingredient Pineapple Quinoa Salad



Pineapple Quinoa Salad

Cook Time15 mins
Total Time25 mins
Course: Salad
Keyword: gluten-free, high-protein, oil-free, soy-free, vegan
Servings: 3
Calories: 310kcal
Author: J. Plants


  • 340 g. | 2 cups Black beans canned or cooked
  • 90 g. | ½ cup Quinoa dry
  • 110 g. | 1 cup Pineapple chunks fresh or frozen
  • 8 Cherry tomatoes halved
  • 1 `Red onion minced


  • When using dry beans, soak and cook ⅔ cup (113 g.) of dry black beans according to the method. Cook the quinoa according to the package instructions.
  • Add all of the ingredients to a large bowl and mix thoroughly.
  • Divide the salad between 3 bowls, serve with the optional toppings and enjoy!
  • Store the salad in an airtight container in the fridge, and consume within 2 days. Alternatively, store in the freezer for a maximum of 30 days and thaw at room temperature. The salad can be served cold.


Cook the quinoa in vegetable stock for a more flavorful salad.

This dish, and 75 other 5-ingredient high-protein recipes are found in ‘5-Ingredient Plant-Based Cookbook:  86 Easy & Delicious High-Protein Recipes‘.

Get a 10% discount for the printer-friendly pdf by using the code: PROTEIN

Click here for a full list of International retailers like amazon for the kindle ebook, paperbacks and hardcover versions of the book!



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