Grilled Pineapple Cilantro Quinoa Salad (Printable Version)

Smoky grilled pineapple and fluffy quinoa with cilantro, avocado and lime for a bright, summery side or light lunch.

# What You'll Need:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups water

→ Produce

03 - 1 small fresh pineapple, peeled, cored, and cut into 1/2-inch rings
04 - 1 cup cherry tomatoes, halved
05 - 1/2 small red onion, finely diced
06 - 1 large avocado, diced
07 - 1/3 cup fresh cilantro leaves, chopped

→ Dressing

08 - 3 tablespoons extra-virgin olive oil
09 - 2 tablespoons freshly squeezed lime juice
10 - 1 teaspoon honey or agave syrup
11 - 1/2 teaspoon sea salt
12 - 1/4 teaspoon freshly ground black pepper

→ Optional

13 - 1 small jalapeño, finely minced, seeds removed for less heat
14 - 1/4 cup toasted pumpkin seeds

# How To Make:

01 - Rinse quinoa thoroughly with cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 14 to 15 minutes until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and allow to cool to room temperature.
02 - Preheat grill or grill pan to medium-high heat. Lightly brush pineapple rings with olive oil. Grill each ring for 2 to 3 minutes per side until caramelized and marked. Let cool, then chop into bite-sized pieces.
03 - In a large mixing bowl, combine cooled quinoa, grilled pineapple chunks, cherry tomatoes, red onion, avocado, and chopped cilantro. If desired, add minced jalapeño.
04 - In a small bowl, whisk together extra-virgin olive oil, lime juice, honey or agave, sea salt, and black pepper until emulsified.
05 - Pour dressing over combined ingredients. Gently toss until ingredients are evenly coated. Sprinkle toasted pumpkin seeds over the top if desired.
06 - Serve chilled or at room temperature on a platter or in individual bowls.

# Expert Advice:

01 -
  • You get bursts of caramelized fruit in every smoky bite.
  • The combination of flavors and textures works as a festive main or effortless side dish.
02 -
  • If you rush cooking the quinoa or skip rinsing, your salad may turn out bitter or gluey.
  • Grilling the pineapple just long enough for deep caramel marks (but not dryness) makes a bigger difference than you’d think.
03 -
  • Let the salad sit for 10 minutes before serving so the flavors can mingle.
  • A quick rinse of red onion under cold water tones down its bite if you prefer it milder.

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