Grilled Pineapple Basil Quinoa (Printable Version)
Refreshing grain bowl with smoky grilled pineapple, aromatic basil, protein-rich quinoa, crisp vegetables, and tangy lime dressing.
# What You'll Need:
→ Grains
01 - 1 cup quinoa
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Fruit
04 - 1 medium ripe pineapple, peeled, cored, and cut into 1/2-inch rings
→ Vegetables & Herbs
05 - 1 cup cherry tomatoes, halved
06 - 1/2 cup cucumber, diced
07 - 1/4 red onion, thinly sliced
08 - 1/3 cup fresh basil leaves, torn or chopped
09 - 1/4 cup fresh cilantro, chopped
→ Dressing
10 - 3 tablespoons extra-virgin olive oil
11 - 2 tablespoons fresh lime juice
12 - 1 tablespoon honey or maple syrup
13 - 1 teaspoon Dijon mustard
14 - Salt and freshly ground black pepper, to taste
→ Optional Add-ins
15 - 1/4 cup toasted cashews or sliced almonds
16 - 1/4 cup crumbled feta cheese
# How To Make:
01 - Rinse quinoa in a fine-mesh strainer under cold water. In a medium saucepan, combine quinoa, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat, fluff with a fork, and let cool to room temperature.
02 - Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
03 - Grill pineapple rings for 2–3 minutes per side, or until charred and caramelized. Transfer to a cutting board and dice into bite-sized pieces.
04 - In a large bowl, combine cooled quinoa, grilled pineapple, cherry tomatoes, cucumber, red onion, basil, and cilantro.
05 - In a small bowl, whisk together olive oil, lime juice, honey, Dijon mustard, salt, and pepper until emulsified.
06 - Pour the dressing over the salad and toss gently to combine. Sprinkle with toasted nuts and feta cheese if desired. Serve immediately or chilled.
# Expert Advice:
01 -
- The grilled pineapple brings this incredible smoky sweetness that you cannot get from raw fruit
- It travels beautifully and actually tastes better after the flavors hang out for a while
- Everything can be prepped ahead so you are not stuck in the kitchen when guests arrive
02 -
- Hot quinoa will wilt the herbs and make the tomatoes mushy, so patience during cooling is worth it
- Do not skip the grill marks on the pineapple, that charred flavor is what makes this salad special instead of just another grain bowl
- The salad needs at least 15 minutes of resting time after dressing or the quinoa will taste bland and dry
03 -
- Use a vegetable peeler to shave the red onion into paper thin strips instead of slicing, the texture is so much better
- Toast the nuts in a dry pan for 2 minutes before adding, toasting deepens their flavor dramatically