3 c chilled cooked quinoa
1 English (seedless) cucumber, peeled and diced
1 8-ounce can pineapple tidbits + 2 tablespoons pineapple juice
1/2 red onion, diced
1 small bunch cilantro leaves (stems removed and discarded), chopped
juice and zest of one lime
2 t red wine vinegar
2 t olive oil
1/4 t salt
Pinch cayenne pepper
1. Place diced onion in a small bowl of ice water for approximately 10 minutes. (This will remove the bite from the raw onion. Do not skip this step!); drain after soaking.
2. Combine all ingredients in a large bowl and toss to combine.
3. Serve chilled and refrigerate any leftovers in airtight container.
(Cook's note: Instead of just using quinoa, try using the 90 second microwavable brown rice & quinoa to make this salad!)
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