This Grilled Pineapple Pepper Curried Quinoa is an extremely versatile dish, which can be enjoyed as a vegetarian main, side (served with grilled chicken or prawns if you don’t need it to be vegetarian) or even a salad, the next day (with a drizzle of lemon juice and oil). The proportions used in this recipe yield quite a large batch, enough to feed a family of 4 and enjoy leftovers the next day.
I’ve been using pineapple quite a lot in my cooking lately (see my recent Grilled Pineapple Chicken Salad), especially grilled – it’s sweet and zesty and complements so many savoury flavours. I think quinoa is at its best and most enjoyable when combined with other ingredients and the combination of curry and tangy pineapple really lifts it – it’s no longer just a side dish but a flavourful vegetarian lunch.
This recipe is moderately spicy as I removed the seeds from the chili pepper – if you want to give it more heat use the whole chili pepper, including the seeds.
This Grilled Pineapple Pepper Curried Quinoa can be enjoyed hot or cold (take the leftovers to work and enjoy as a tasty, filling salad). In addition to being nutritious and easy to make it is both vegan and gluten free. So more people can enjoy it! What’s not to like?
As usual, I would love to know your thoughts, suggestions so please drop me a line before you go:)
15 minPrep Time
20 minCook Time
35 minTotal Time
- 1 cup quinoa
- 1 teaspoon each turmeric and cumin powder
- 2/3 teaspoon each garam masala and coriander powder
- 1 bay leaf
- 1 red pepper (bell or sweet pointed), chopped
- 1/2 pineapple, peeled, sliced (you should have 3 thick slices)
- 1 tablespoon fresh ginger, finely chopped
- 2 garlic cloves, finely chopped
- 1 red chili, finely chopped (seeds removed)
- 1 and 1/3 teaspoon onion seeds
- 3 tablespoons coconut oil
- 100 ml coconut milk
- Sea salt to taste
- A small bunch of fresh coriander, finely chopped
- Rinse the quinoa, place in a medium pot, add 1.5 cup water with 1/2 teaspoon salt, cumin, coriander powder, garam masala, turmeric and the bay leaf and stir thoroughly. Cover, bring to boil, then lower the heat to a simmer and cook for approx. 15 minutes or until all the water has been absorbed (give it a stir half way through). Set aside. Keep the lid on so it stays hot.
- In a small frying pan heat up the coconut oil, add the garlic, ginger, chilli and onion seeds and fry over a medium heat for about 3 minutes stirring all the time. Pour the mixture into the quinoa and stir thoroughly.
- Fry the pineapple in a griddle pan for 2 minutes on both sides, then chop into small chunks (remove the core) and add to the quinoa.
- Fry the red sweet peppers in the griddle pan for 4-5 minutes, stirring once or twice. Add to the quinoa mixture.
- Add the coconut milk, fresh coriander, adjust the seasoning if necessary, stir thoroughly and serve.