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. Quinoa is ‘out of this world’ for goodness and may quite literally be ‘out of this world’ in the future! Nasa science investigations are experimenting to assess germination of Quinoa in microgravity, this proves how valuable a source of nutrition this seed is. Quinoa is a perfect provider of protein, this is determined by the fact that it contains all the essential amino acids. It is high in antioxidants that neutralise the free radicals that harm our body and it also has other numerous health benefits. What may soon be a celestial body should surely be pronounced correctly – Keen-wah!
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
Combine water, lemongrass, kaffir lime leaves, 1 teaspoon salt and 1 tbsp. coconut oil in a pot and bring to a boil.
Add quinoa, reduce heat to low, cover, and simmer for 15 minutes.
Leave lid on for another 5 minutes.
Fluff cooked quinoa with a fork. Discard lemongrass and kaffir.
Set pineapple slices on a grill set to 220C/430F. Char for 3 minutes on each side. Chop into bit-size chunks.
Whisk red curry paste, lime juice, 1 tbsp. coconut oil, olive oil, and 1/2 teaspoon salt in a bowl.
Toss cooked quinoa, pineapples, dressing, basil, and cilantro in a bowl.