Grilled Vegan Hawaiian Salad 1

If I could have a free trip to anywhere in the world, right now I would totally pick Hawaii.

I have been obsessed with going there for as long as I can remember, and who could blame me?  Tropical climates, pineapples everywhere, beautiful ocean, ukuleles!!  Sometimes when I am feeling particularly stressed out I put on some Hawaiian ukulele music and close my eyes and pretend that I am there.  Even though I have never been there.  I have seen Forgetting Sarah Marshall a zillion times, so that counts right?

I also saw a TV show somewhat recently on chocolate making, which was at a cacoa farm/chocolate making company in Hawaii and it just sealed the deal.  I need to go.

Grilled Vegan Hawaiian Salad 2

Someday, hopefully soon, I am sure I will.  But for now, I am going to eat pineapples and food I imagine are the kinds of things I would find in this dream destination.  Since I had been wanting to make a dish that is Hawaiian inspired for a while, so when I got some bok choy in my produce box, I felt like it was time to try it out!!

And since we have had some awesome grill days lately, making this salad on the grill was also an easy choice.  It is that lovely balance of sweet and savory.  I think I could eat this every day.  While listening to some ukulele music.

Grilled Hawaiian Salad

Health highlight of pineapple:  Pineapples contain ferulic acid, which can help reduce skin’s damage from UV ray exposure.  It is anti-inflammatory, and contains an enzyme that can aid in digestion.  That enzyme has also been linked to urinary tract health.  Pineapple is an excellent source of vitamin C (it is higher in vitamin C then oranges!) as well as other antioxidants, and manganese, which is necessary for the action of antioxidant defenses.

Grilled Vegan Hawaiian Salad 3

Grilled Vegan Hawaiian Salad
Prep time: 
Cook time: 
Total time: 
Serves: 3
Grill Veggies
  • 1 (large) head Bok Choy (cut in half)
  • 1 Vidalia Onion (cut into 3 lengthwise)
  • 1 Bell Pepper (cut in half and remove the seeds and stem)
  • ½ fresh Pineapple
  • ¼ cup Soy Sauce (I use gluten free Tamari)
  • 2 tablespoons Rice Wine Vinegar
  • ¼ teaspoon Dried Ground Ginger
  • 2 teaspoons Sesame Oil
  • Chili Garlic Paste (optional, to taste)
  • ¾ cup Quinoa
  • 1 cup Water
  1. Preheat the grill
  2. Start the quinoa in a pot (bring to a boil, turn the heat to low with a lid, let cook about 10-15 mins)
  3. Add the veggies to the grill
  4. Grill until they get grill marks and begin to soften (about 5 minutes on each side)
  5. Remove the veggies from the grill and chop them (carefully, they are hot.. you may want to let them cool a little first)
  6. In a large bowl whisk the dressing ingredients
  7. Add the veggies and quinoa (when its cooked)
  8. Give it a good toss and serve!


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