Grilled Pineapple Quinoa Salad (Printable Version)
Smoky grilled pineapple meets zesty lime and fluffy quinoa in this refreshing summer grain salad.
# What You'll Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water or vegetable broth
→ Produce
03 - 1 medium ripe pineapple, peeled, cored, and cut into rings
04 - 1 cup cherry tomatoes, halved
05 - 1 cup cucumber, diced
06 - 1/2 medium red onion, finely diced
07 - 1/4 cup fresh cilantro, chopped
08 - 1 jalapeño, seeded and finely chopped (optional)
→ Dressing
09 - Zest and juice of 2 limes
10 - 3 tablespoons extra-virgin olive oil
11 - 1 tablespoon agave nectar
12 - 1/2 teaspoon ground cumin
13 - Salt and freshly ground black pepper, to taste
# How To Make:
01 - In a saucepan, bring quinoa and water (or broth) to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and set aside to cool.
02 - Preheat a grill or grill pan over medium-high heat. Lightly oil the grates. Grill pineapple rings for 2–3 minutes per side until nicely charred. Remove, cool slightly, and cut into bite-sized pieces.
03 - In a small bowl, whisk together lime zest, lime juice, olive oil, agave nectar, ground cumin, salt, and pepper until well combined.
04 - In a large bowl, combine cooked quinoa, grilled pineapple pieces, cherry tomatoes, cucumber, red onion, cilantro, and jalapeño if using. Pour the dressing over the salad and toss gently to coat evenly.
05 - Taste and adjust seasoning with additional salt, pepper, or lime juice as needed. Serve chilled or at room temperature.
# Expert Advice:
01 -
- The grilled pineapple transforms from sweet fruit into something smoky and complex that surprises everyone at the table.
- It holds up beautifully in the fridge, making it the rare grain salad that actually tastes better the next day.
- You get restaurant quality presentation with almost zero fuss, which is always a win in my kitchen.
02 -
- Hot quinoa will wilt the cucumber and make the tomatoes mealy, so patience while it cools is the single most important step.
- The dressing tastes overly tart on its own but balances perfectly once mixed into the grains and sweet pineapple.
03 -
- Cut the grilled pineapple into uneven pieces so some bites are chunky and sweet while others are thin and smoky, creating more interesting texture in every mouthful.
- Make the dressing a day ahead and keep it in a jar in the fridge so the cumin has time to bloom and the flavors fully marry before you toss the salad.