Teriyaki Pineapple Quinoa: a tropical vacation for the taste buds

Hi everyone! Sorry for the lapse in posting – the carnivore and I took a last-minute mini-vacation to Maui to kitesurf the huge waves and stand-up paddleboard with the humpback whales, which was amazing! With so much exercise, we worked up huge appetites every day and it was challenging to keep John away from animal-based foods. But luckily the tropics provided some great inspiration for a delicious new vegan dish that is incredibly flavorful, packed with protein, filling and utterly satisfying to Mr. Meatlover: Teriyaki Pineapple Quinoa. I tell ya, it’s like biting into a Hawaiian sunset! This recipe is simply bursting with flavor. Mmm, the vibrant, slightly sweet, sunshiny flavor of pineapple, tangy teriyaki, savory red peppers and green onions blend together with supergrain quinoa to produce a fantastic and unique dish that’s great for lunch or as a side-dish.

The secret ingredient is grilled pineapple. I like to marinate mine in teriyaki sauce overnight since it infuses into the flesh of the fruit so well, but when I leave my brain on the beach and forget to marinate, well, it still works great if you just drizzle it on the pineapple slices right there on the grill.

For some reason, anything involving a grill seems to make most carnivores grunt with delight (you’re picturing a caveman right now, aren’t you?)  And lucky for us, the grill makes the pineapple even more delicious by caramelizing the sugars in the fruit to produce a most luscious flavor. And with 20 grams of protein in just one cup of quinoa, this dish will provide you with plenty of fuel to recharge your muscles. I just made this dish again last night to see if my carnivore likes it as much at home as he did in Maui, and he did! “Anything with pineapple is awesome,” he said. Wow, the lure of pineapple even got him to eat quinoa, which I was scared he’d label a “hippie food,” but it looks like this recipe is truly a keeper with Captain Carnivore…and also with me!

Teriyaki Pineapple Quinoa

Serves: two as a meal, or 6 as a side-dish

From fridge to table: about 25 minutes

Ingredients:

1 cup quinoa
6 oz (3/4 cup) pineapple juice (canned is fine)
1 1/4 cup water
2 tbsp soy
1 red bell pepper, seeded and chopped finely
2 clove garlic, chopped
1 jalepeno pepper, seeded and chopped
2 green onion (aka scallions), chopped, including white part
1/2 cup fresh basil, finely chopped
1/4 cup pine nuts or chopped cashews
1/4-1/2 cup of a thin teriyaki sauce for drizzling on the pineapple or for marinating

1 pineapple, skinned and cored, and sliced into 1/2″ thick slabs, drizzled with or marinated in teriyaki, then grilled. Then chop it up up to make 1 cup of diced grilled pineapple. (If fresh pineapples aren’t available where you are, you can grill up canned pineapple and it’s quite good).

Cook the quinoa first (and while doing that, you can also grill pineapple to save time – see below). In a medium saucepan, mix together quinoa, pineapple juice, water and soy sauce and bring to a boil. Then reduce heat to simmer (on my range, that’s about a 2 on the dial) cover and cook until all the liquid is absorbed, which takes about 15-17 minutes. Remove from heat and keep covered for 5 minutes. Then fluff with a fork and set aside.

Meanwhile, heat up the grill to medium-high. Place the marinated pineapple on the grill, or if you haven’t marinated it, just drizzle some teriyaki sauce on both sides of each slab. Grill for a few minutes until nice grill lines appear on the fruit and it’s getting slightly charred around the edges, then flip it and grill for a few minutes on the other side. It should look like this:

(Oh man, can’t you just taste the tangy, sweet grilled pineapple? I want some right now!)

Once you grill it, steal a slice while no one is looking – it is divine. It’s got a deep, lush, powerfully wonderful flavor. Chop up enough to make 1 cup and save the rest to have as a side dish for another meal – it’s so insanely good! Or just hide it in the back of the fridge so you can have it all to yourself when no one is looking. 🙂

In a fry pan, heat a little bit of olive oil – about 1 tbsp does the trick – over medium heat. Toss in the red pepper, jalepeno and garlic and saute for a few minutes until the red pepper turns orange. Add the nuts and scallion and cook for 2 minutes. Then add the cooked quinoa, basil and chopped grilled pineapple. Stir well and cook for 2 minutes more to blend flavors, then serve while hot. Take a bite and close your eyes as you are transported to a tropical beach where you’re listening to the waves lap the white sand beach, feel a warm, ginger-scented breeze on your face and watch whales frolic as the sun sets on another perfect day in paradise.

Advertisements

Tags: , , , , ,

Categories: Main dish, Recipes, Starters and sides

Author:Cimeron

Cimeron Morrissey is an award-winning magazine writer who writes about her passions, which include travel, water sports, animal rescue and food.

Operation Carnivore Conversion

This is Operation Carnivore Conversion, an ambitious and potentially hazardous project to transform my meat-loving husband into a vegetarian. Recognizing that his diet was shared by Tyrannosauruses but not by humans who live very long, he has decided - reluctantly - to try to dramatically reduce his consumption of animal-based foods. The success of this project relies on my ability to serve inventive and tasty meals that would satisfy even a femur-gnawing caveman (and to prepare them in less than 30 minutes since I don't have much time). This is a high-risk endeavor. If my husband feels deprived or underwhelmed, he will see my arms as snack-shaped objects and/or whine me to death. Failure is not an option. Oh boy, here we go!

2 Comments on “Teriyaki Pineapple Quinoa: a tropical vacation for the taste buds”

  1. March 9, 2012 at 11:30 pm #

    MM mm mmm I love pineapple in my food, I’ve never tried it grilled so I know what I’ll be doing the next time I get one!

    • Cimeron
      March 10, 2012 at 3:43 am #

      I think you are going to absolutely LOVE this dish. It is my absolute favorite new creation and I’ve made it 3 times since I created/posted the recipe. Yep, I’m addicted. Two friends recently made it as well and went nuts for it, so I know that my taste buds aren’t hallucinating – this one is must-try, for sure!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: