Grilled Pineapple Chili Cilantro Quinoa (Printable Version)

Enjoy vibrant flavors with smoky grilled pineapple, zesty chili, and fresh cilantro mixed with wholesome quinoa.

# What You'll Need:

→ Grains & Base

01 - 1 cup uncooked quinoa, rinsed thoroughly
02 - 2 cups water or vegetable broth for boiling

→ Produce

03 - 1 medium pineapple, peeled, cored, and sliced into rings
04 - 1 red bell pepper, diced
05 - 1 small red onion, finely chopped
06 - 1–2 fresh red chilies, thinly sliced
07 - 1/2 cup fresh cilantro leaves, roughly chopped
08 - 1/2 cup cherry tomatoes, halved
09 - 1 avocado, diced (optional)

→ Dressing

10 - 3 tablespoons extra virgin olive oil
11 - 2 tablespoons fresh lime juice
12 - 1 tablespoon maple syrup or agave nectar
13 - 1/2 teaspoon ground cumin
14 - Salt and black pepper to taste

# How To Make:

01 - Combine the rinsed quinoa and water (or broth) in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat, fluff with a fork, and set aside to cool.
02 - Preheat a grill or grill pan to medium-high heat. Lightly brush pineapple rings with olive oil. Grill for 2–3 minutes per side until distinct char marks appear and the fruit is caramelized. Remove, let cool slightly, and cut into bite-sized chunks.
03 - While the grains and fruit cool, dice the red bell pepper, chop the red onion, slice the chilies, halve the tomatoes, and chop the cilantro.
04 - In a large mixing bowl, combine the cooled quinoa, grilled pineapple chunks, red bell pepper, red onion, chilies, cherry tomatoes, and cilantro. Add the avocado if using.
05 - In a small bowl, whisk together the olive oil, lime juice, maple syrup (or agave), ground cumin, salt, and black pepper until emulsified.
06 - Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly. Taste and adjust seasonings if necessary. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • The char on the pineapple brings a depth you just cannot get from raw fruit.
  • It stays fresh for days, making it the best lunch to pack ahead.
02 -
  • Let the quinoa cool completely before mixing to prevent it from wilting the fresh herbs.
  • Grilling the pineapple adds the necessary smoky element that defines this dish.
03 -
  • Use a cast iron grill pan if you cannot get outside to use a real barbecue.
  • Toast the quinoa in the dry pan before adding water for a nuttier taste.

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