Pineapple and Quinoa Summer Salad

This week I wanted something light and healthy after a weekend of eating fries and fried fish sandwiches. A good diet is all about balance right?! I found this amazing recipe but since I didn't have time to whip up some chicken, I changed a few things to make it even quicker! It's super delicious and I will definitely be making it many more times this summer!

Pineapple and Quinoa Summer Salad
Prep and cook time: 15 mins
Servings: 5

Ingredients:
1/2 cup of uncooked quinoa
1 cup of water
1 Knorr chicken cube*
1 pineapple
2 cups of grape tomatoes
4 cups of spring mix
2 cans of sweet corn kernels
1/2 red onion
1 mozzarella ball
4 lemons
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp garlic powder
1 dash of paprika
1 dash of Trader Joe's 21 spice salute

*You can also substitute the Knorr chicken cube and the cup of water for 1 cup of chicken broth

Directions:
1. Add 1/2 cup of quinoa, cup of water, Knorr chicken cube* and cook on high heat until boiling. Once boiling, cook on medium heat until all the water is absorbed, about 10 minutes.
2. While the quinoa is cooking, cut the pineapple, and dice the red onion and mozzarella.
3. In a bowl, combine the grape tomatoes, spring mix, corn, red onion, and mozzarella.
4. In a small container mix together the olive oil, juice of the lemon, garlic powder, paprika, and 21 spice salute and then add to the salad bowl.
5. Serve with quinoa and pineapple on the side.

Protip: If you want to save the salad for another night, make the dressing and refrigerate it but don't add it until right before eating (whether the same night or a few nights later)!

Thanks for reading!