Yah for Monday, I’m counting down the days until Friday. I’ll be off for the summer until the kids go back to school. And Philip gets 4 weeks off so here comes adventure! What a beautiful day it’s been, hot sunny and almost humid! Haven’t had one of those days in such a long time. It really did make it seem like summer really is here, well actually it is since yesterday.
Since the sun was shining I decided to spark up the BBQ and grill my pineapple, but then the clouds rolled around and as soon as I put the BBQ on it poured down! Nothing like BBQ’ing in the rain lol.
I simply love these juicy delicious fruits, even though they are such a pain to slice and core, I need to buy a proper machine that makes it easy.
I choose black quinoa for this quinoa and grilled pineapple salad but you could use red or regular quinoa for your salad.
You’ll need to slice your pineapple into rings to make it easier for the BBQ.
You need to grill the pineapple just until the grill marks appear, not too much or you’ll end up with a yucky mushy mess.
Mix in your vegetables with the quinoa once it is cooled.
Then add your grilled pineapple, makes for a delicious salad!
I served my salad on a bed of mixed greens topped with some almonds.
- Quinoa Salad:
- 1 cup black quinoa
- 2 medium carrots, julienned
- ½ red bell pepper julienned
- ½ yellow bell pepper julienned
- ¼ English cucumber julienned
- ¼ cup almonds slivers
- 2 green onions sliced
- 1 pineapple, peel, cored
- Dressing:
- 1 Tablespoon Thai chili paste
- ¼ cup maple syrup
- ¼ cup fresh lime juice
- 1 clove garlic, minced
- 1 Teaspoon sea salt
- ¼ cup olive oil
- Place the 1 cup of quinoa in a pan with 2 cups of water. Bring to a boil. Cover and simmer over low heat for 15 minutes. Leave to cool.
- Place the carrots, bell peppers, green onions, cucumber and almonds in a bowl with the quinoa.
- Grill the pineapple until grill marks appear on pineapple then flip over and grill the other side.
- Cut the pineapple into pieces and place on top of the quinoa salad.
- Serve salad on a bed of greens.
- For the dressing, whisk together all the ingredients except the oil. Slowly drizzle in the oil, whisking constantly until the dressing emulsifies.
- Pour over salads.
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