Ingredients
Units
Scale
- 1/2 pineapple (peeled cored & cut into strips for grilling)
- 2 teaspoons cream of coconut
- 1/4 cup canned unsweetened coconut milk
- 1 teaspoon salt
- 2 teaspoon grated fresh ginger
- 1 tablespoon coconut oil
- 1 1/2 cups quinoa (rinsed well)
- 1 13.5- ounce can unsweetened coconut milk
- 1/3 cup water
- 1 teaspoon salt
- Zest and juice of 1 lime
- 5 fresh mint leaves (julienned)
- 1 small bunch cilantro
- Garnish: sweetened flaked coconut (toasted)
Instructions
- Grill the pineapple until browned on both sides. When cool enough to handle, but the pineapple slices into 1/4 inch dice.
- In a small bowl combine the pineapple, ginger, cream of coconut and 1/4 cup of the coconut milk. Stir in the lime juice and mint leaves. Set aside.
- Heat oil in a medium saucepan over medium heat. Add quinoa and cook, stirring often, until golden, about 5 minutes. Add coconut milk, salt, and water and stir to combine. Bring to a boil; reduce heat, cover, and simmer until quinoa is tender and liquid is evaporated, 20–25 minutes. Stir in the grilled pineapple mixture and let sit 10 minutes. Fluff with a fork.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish