For the dressing:
3 tablespoons lime juice
1 1/2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon sugar
Freshly ground pepper to taste
For the salad:
2 (12-ounce) bottles Aloha Traveler Pineapple Shandy
1 and 1/2 cups uncooked quinoa
1/2 red onion, chopped
1/2 yellow or red bell pepper, chopped
1/2 cup chopped candied pineapple
1/2 cup chopped fresh pineapple, or drained, canned pineapple chunks
3/4 cup chopped roasted cashews
1 ripe avocado, peeled and diced
1/2 cup (or to taste) chopped fresh cilantro leaves (optional)
- Make the dressing: Mix together the lime juice, olive oil, salt, sugar and pepper. Set aside.
- In a 2-quart saucepan, bring the Aloha Traveler Pineapple Shandy to a boil over medium-high heat. Add the quinoa; reduce heat to a simmer, cover the pot and let cook until shandy is absorbed, about 12 minutes. Cover and let stand for 15 minutes. Spoon into a serving bowl and fluff with a fork. Allow to come to room temperature.
- Add the onion, bell pepper, and candied and fresh (or canned) pineapple. Just before serving, add the avocado and cashews. Whisk the dressing and pour over salad. Top with cilantro, toss and serve.