Grilled Pineapple And Red Curry Quinoa

• 210 grams quinoa
• 500 milliliters water
• 1 piece stalk lemongrass
• 1,5 teaspoons salt
• 150 grams pineapple slices
• 14 grams fresh basil leaves, chopped
• 14 grams fresh mint leaves, chopped
• 2 teaspoons red curry paste
• 2 tablespoons coconut oil
• 62,5 milliliters olive oil
• 2 teaspoons lime juice
• 2 pieces kaffir lime leaves

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.

quinoa, stalk lemongrass, salt, pineapple, basil, mint, red curry, coconut oil, olive oil, lime juice, lime leaves

Taken from food52.com/recipes/74096-grilled-pineapple-and-red-curry-quinoa (may not work)