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Kick off summer early with this simple salad - Makini's Kitchen

It's like sunshine in a bowl! #k5evening

SEATTLE — No matter what the weather looks like around here, Plum Bistro chef Makini Howell's latest recipe promises a 100% chance of sunshine. She demonstrates her take on a sunshine salad in "Makini's Kitchen."

Sunshine Salad

By Makini Howell


  • 1 cup cooked red quinoa
  • ½ cup ¼ inch diced fresh pineapple 
  • ¼ cup grape or cherry tomatoes halved 
  • ½ serrano or jalapeno diced (optional but suggested!)
  • 2-3 sweet peppers sliced 
  • Juice of 1 lemon 
  • 2 tablespoon Olive oil
  • Salt to taste 
  • Chopped fresh herbs (any you like)


Cook a half cup quinoa in 1 cup of water.  Allow to cool place quinoa in a bowl and add in pineapple, tomatoes, hot peppers if using sweet peppers and mix together.  Squeeze lemon juice, olive oil, and salt.  Feel free to add a little more salt than you think you need, the salad should be lemony spicy, and a tad salty.  

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