I know some people are funny about mixing fruit into savoury dishes, but I’m all here for it! Don’t be adding your pineapple to your pizza, save it for this quinoa salad instead.
I like to grill the pineapple before mixing it with beans, quinoa, peppers, and herbs which adds a delicious smokiness to the whole dish. This one travels really well, too so it’s great to take for packed lunches!
One fresh pineapple, cut into rings
1/2 teaspoon chili powder
3 cups cooked quinoa, cooled
1 15oz can black beans, drained and rinsed
3 green onions, chopped
1 red bell pepper, diced
1/2 red onion, minced
1/3 cup cilantro, chopped
7 tablespoons lime juice (about 2 limes)
1 1/2 tablespoons olive oil
2 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon black pepper
Preheat grill to high heat.
Remove the skin of the pineapple and cut the pineapple into rounds. Add to a large bowl and toss with chili powder until it’s all coated well.
Place pineapple rounds on grill and grill until the pineapple is softened, about 10 minutes.
Remove pineapple and dice, discarding the core in the center of each round.
Add pineapple to a large bowl with quinoa, black beans, green onions, red bell pepper, and cilantro.
In a small bowl, whisk together lime juice, oil, honey, salt, and pepper. Pour dressing over salad and toss to coat evenly. Serve immediately or chill until ready to serve.