Grilled Pineapple Chili Quinoa (Printable Version)

Smoky grilled pineapple meets fluffy quinoa with crisp vegetables in a zesty chili lime dressing.

# What You'll Need:

→ Grilled Pineapple

01 - 1 small ripe pineapple, peeled, cored, and cut into rings or wedges
02 - 1 tbsp olive oil

→ Quinoa Base

03 - 1 cup quinoa, rinsed
04 - 2 cups water
05 - 1/2 tsp salt

→ Salad Vegetables & Herbs

06 - 1 red bell pepper, diced
07 - 1 small red onion, finely chopped
08 - 1 cup cherry tomatoes, halved
09 - 1/2 cup fresh cilantro, chopped
10 - 2 tbsp fresh mint, chopped
11 - 1 avocado, diced (optional)

→ Chili Dressing

12 - 3 tbsp extra virgin olive oil
13 - 2 tbsp lime juice (about 1 lime)
14 - 1 tbsp maple syrup or honey
15 - 1 fresh red chili, finely chopped (seeds removed for less heat)
16 - 1/2 tsp ground cumin
17 - Salt and black pepper, to taste

# How To Make:

01 - Preheat a grill or grill pan over medium-high heat. Brush the pineapple slices with 1 tbsp olive oil. Grill for 2–3 minutes per side, until golden and charred. Remove from heat and chop into bite-size pieces.
02 - In a medium saucepan, combine the rinsed quinoa with 2 cups water and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes until the water is absorbed. Fluff with a fork and let cool slightly.
03 - In a large bowl, combine the cooked quinoa, grilled pineapple chunks, red bell pepper, red onion, cherry tomatoes, cilantro, mint, and avocado (if using).
04 - In a small bowl or jar, whisk together the olive oil, lime juice, maple syrup or honey, chili, cumin, salt, and black pepper.
05 - Pour the dressing over the salad and toss gently to combine. Adjust seasoning as desired.
06 - Serve the salad at room temperature or slightly chilled.

# Expert Advice:

01 -
  • The grilled pineapple brings this incredible smoky sweetness that balances perfectly with the chili kick
  • It is one of those make ahead salads that actually tastes better after the flavors hang out for a while
02 -
  • Do not skip the grilling step for the pineapple, it transforms the fruit from sweet to spectacularly complex
  • Let the salad rest for at least 10 minutes after dressing so the quinoa can soak up all those flavors
03 -
  • Make the dressing a day ahead so the chili flavor has time to develop
  • The salad actually tastes better the second day after the quinoa has absorbed all the dressing

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