MyNutriCounter / Grilled Pineapple and Red Curry Quinoa



210g/7.5oz quinoa

500ml/17fl oz water

1 stalk lemongrass

2 pcs. kaffir lime leaves

1.5 tsp. salt

150g/5.25oz pineapple slices

14g/0.5oz fresh basil leaves, chopped

14g/0.5oz fresh mint leaves, chopped

2 tsp. red curry paste

2 tbsp. coconut oil

62.5ml/2fl oz olive oil

2 tsp. lime juice


1.Combine water, lemongrass, kaffir lime leaves, 1 teaspoon salt and 1 tbsp. coconut oil in a pot and bring to a boil.

2.Add quinoa, reduce heat to low, cover, and simmer for 15 minutes.

3.Leave lid on for another 5 minutes.

4.Fluff cooked quinoa with a fork. Discard lemongrass and kaffir.

5.Set pineapple slices on a grill set to 220C/430F. Char for 3 minutes on each side. Chop into bit-size chunks.

6.Whisk red curry paste, lime juice, 1 tbsp. coconut oil, olive oil, and 1/2 teaspoon salt in a bowl.

7.Toss cooked quinoa, pineapples, dressing, basil, and cilantro in a bowl.



Update Message: This recipe is a great example of how a vegan or gluten-free diet doesn’t mean a restrictive one.

Tags: dinner, vegetarian, recipes, vegan, gluten-free, dairy-free, lunch, Mains

Revision: 1