Grilled Pineapple Chili Basil Quinoa (Printable Version)
Smoky pineapple meets fluffy quinoa with spicy chili and fresh basil in this vibrant tropical grain bowl.
# What You'll Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups vegetable broth
→ Vegetables & Fruit
03 - 1 small pineapple, peeled, cored, and cut into rings
04 - 1 red bell pepper, diced
05 - 1 small red onion, finely chopped
06 - 1 cup cherry tomatoes, halved
07 - 1 fresh red chili pepper, thinly sliced, seeds removed for milder heat
08 - 1/2 cup fresh basil leaves, torn
→ Dressing
09 - 3 tablespoons extra virgin olive oil
10 - 2 tablespoons fresh lime juice
11 - 1 tablespoon honey or maple syrup
12 - 1 teaspoon Dijon mustard
13 - Salt and freshly ground black pepper, to taste
→ Optional Garnishes
14 - 1/4 cup roasted cashews or pumpkin seeds
15 - Additional fresh basil leaves for finishing
# How To Make:
01 - In a medium saucepan, combine the rinsed quinoa with vegetable broth. Bring to a rolling boil over high heat, then reduce to a gentle simmer. Cover with a tight-fitting lid and cook for 15 minutes until all liquid is fully absorbed. Remove from heat, fluff with a fork, and allow to cool to room temperature.
02 - Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking. Arrange pineapple rings in a single layer and grill for 2 to 3 minutes per side until deeply caramelized with visible char marks. Transfer to a plate, let cool, then chop into bite-sized pieces.
03 - In a small bowl, whisk together the extra virgin olive oil, fresh lime juice, honey or maple syrup, and Dijon mustard until fully emulsified. Season with salt and freshly ground black pepper to taste.
04 - In a large mixing bowl, combine the cooled quinoa, grilled pineapple pieces, diced red bell pepper, chopped red onion, halved cherry tomatoes, sliced chili pepper, and torn basil leaves. Drizzle the dressing over the top and toss gently until all ingredients are evenly coated.
05 - Transfer to a serving platter or individual plates. Sprinkle with roasted cashews or pumpkin seeds and scatter additional basil leaves over the top. Serve chilled or at room temperature.
# Expert Advice:
01 -
- The smoky sweetness of grilled pineapple against the kick of fresh chili is the kind of contrast that makes you close your eyes and chew slowly.
- It comes together in forty minutes flat and tastes even better after sitting in the fridge for an hour, which makes it a sneaky good make ahead option.
02 -
- Warm quinoa will absorb the dressing like a sponge and leave the salad tasting dry so patience here pays off enormously.
- The pineapple needs those dark grill marks to develop its signature smoky depth, pale fruit will taste flat no matter what else you do.
03 -
- Pat the pineapple rings completely dry with a paper towel before grilling because excess moisture causes steaming instead of charring.
- Double the dressing recipe and keep the extra in a jar in the fridge because you will want it on everything from roasted vegetables to grain bowls later in the week.