Grilled Pineapple and Red Curry Quinoa

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


prep 0:10       total 0:30


4 servings



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.

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