Curry Quinoa Salad With Pineapple Recipe

About this recipe

This refreshing and flavorful chicken and pineapple curry salad is perfect for a light yet satisfying dinner. Packed with protein, fresh vegetables, and a hint of sweetness, it's a gluten-free solution for busy evenings.

Ingredients

• 60G Little Leaves Lambs Lettuce
• 1 stick Organic Celery Stick
• 1kg 1kg Green Pepper
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 300G Pack'D Organic & Chopped Pineapple
• - Forest Whole Foods Organic White Quinoa
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 308G Roasted Sunflower Seeds, 308G
• 395G Heinz Mayonnaise 395g
• 290G Portland Mills Jamaican Curry Powder, 290G
• - Golden Swan White Vinegar
• 70G Mill & Mortar Citrus Salt Flakes, 70G

Instructions

1. 1. In a large mixing bowl, combine 1 cup of chopped celery, 1/4 cup of diced green pepper, and 2 tablespoons of finely chopped onion.
2. 2. Add 3/4 cup of mayonnaise, 2 teaspoons of curry powder, 1 teaspoon of vinegar, and 3/4 teaspoon of salt to the bowl. Mix thoroughly until all ingredients are evenly coated.
3. 3. Gently fold in 1 cup of diced pineapple to add a touch of sweetness and color.
4. 4. Cover the bowl with plastic wrap and chill the salad in the refrigerator for at least 2 hours to allow the flavors to meld.
5. 5. Before serving, garnish with fresh lettuce leaves and a handful of roasted sunflower seeds for added crunch and presentation. Serve chilled.