Grilled Pineapple and Red Curry Quinoa
Ready In: 30 mins
Serves: 4
Ingredients
- 210 g quinoa
- 500 ml water
- 1 stalk lemongrass
- 2 pieces kaffir lime leaves
- 1 1⁄2 teaspoons salt
- 150 g pineapple slices
- 14 g fresh basil leaves, chopped
- 14 g fresh mint leaves, chopped
- 2 teaspoons red curry paste
- 2 tablespoons coconut oil
- 62 1⁄2 ml olive oil
- 2 teaspoons lime juice
Directions
- Combine water, lemongrass, kaffir lime leaves, 1 teaspoon salt and 1 tablespoons coconut oil in a pot and bring to a boil.
- Add quinoa, reduce heat to low, cover, and simmer for 15 minutes.
- Leave lid on for another 5 minutes.
- Fluff cooked quinoa with a fork. Discard lemongrass and kaffir.
- Set pineapple slices on a grill set to 220C/430°F Char for 3 minutes on each side. Chop into bit-size chunks.
- Whisk red curry paste, lime juice, 1 tablespoons coconut oil, olive oil, and 1/2 teaspoon salt in a bowl.
- Toss cooked quinoa, pineapples, dressing, basil, and cilantro in a bowl.
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