1/2pineapplepeeled cored & cut into strips for grilling
2teaspoonscream of coconut
1/4cupcanned unsweetened coconut milk
1teaspoonsalt
2teaspoongrated fresh ginger
1tablespooncoconut oil
1 1/2cupsquinoarinsed well
1 13.5-ouncecan unsweetened coconut milk
1/3cupwater
1teaspoonsalt
Zest and juice of 1 lime
5fresh mint leavesjulienned
1small bunch cilantro
Garnish: sweetened flaked coconuttoasted
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.