Grilled Pineapple Avocado Lime Quinoa (Printable Version)

Tropical grain bowl with grilled pineapple, avocado, quinoa, and lime dressing

# What You'll Need:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups water

→ Produce

03 - 1 small ripe pineapple, peeled, cored, and sliced into rings
04 - 1 ripe avocado, diced
05 - 1 cup cherry tomatoes, halved
06 - 1/2 small red onion, thinly sliced
07 - 1/4 cup fresh cilantro, chopped

→ Dressing

08 - 1/4 cup extra-virgin olive oil
09 - Zest and juice of 2 limes
10 - 1 tablespoon honey or maple syrup
11 - 1 clove garlic, minced
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon freshly ground black pepper

→ Optional Garnish

14 - 1/4 cup toasted pumpkin seeds (pepitas)
15 - 1/4 teaspoon chili flakes

# How To Make:

01 - Combine quinoa and water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until all liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and cool to room temperature before assembling.
02 - Preheat grill or grill pan over medium-high heat. Lightly oil the grates. Place pineapple rings on the grill and cook for 2–3 minutes per side until caramelized with distinct char marks. Remove from heat and cut into bite-sized pieces.
03 - Whisk together olive oil, lime zest, lime juice, honey or maple syrup, minced garlic, salt, and black pepper in a small bowl until emulsified and smooth.
04 - Combine cooled quinoa, grilled pineapple, diced avocado, cherry tomatoes, red onion, and cilantro in a large mixing bowl. Pour the dressing over the salad and toss gently to coat evenly without mashing the avocado.
05 - Top with toasted pumpkin seeds and chili flakes if using. Serve immediately for optimal freshness, or refrigerate for 30 minutes to allow flavors to meld. Note that avocado may begin to brown if stored for extended periods.

# Expert Advice:

01 -
  • The sweet and smoky grilled pineapple transforms a basic grain salad into something extraordinary
  • It comes together in under 40 minutes but tastes like you spent all day thinking about it
  • Leftovers actually taste better after the flavors have time to become friends in the fridge
02 -
  • Hot quinoa will make your avocado turn brown and sad, so patience at this step really pays off
  • Grilling the pineapple isn't optional for the right experience, the char creates flavor you cannot get any other way
  • The dressing might seem thin but it perfectly coats every grain and vegetable once tossed
03 -
  • Toast your pumpkin seeds in a dry pan until they pop and smell nutty, it makes a huge difference
  • Taste the pineapple before grilling, if it's not sweet enough it won't caramelize properly

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