Exquisite Caribbean Vegetarian Lunch – Mango Coconut Quinoa Salad with Grilled Pineapple and Tropical Salsa

Allergens

None

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 ripe mango, diced
• 1 can (15 oz) coconut milk
• 1 pineapple, sliced into rings and grilled
• 1 red bell pepper, diced
• 1/2 cup cilantro, chopped
• 1/2 cup red onion, finely chopped
• 2 limes, juiced
• Salt and pepper, to taste

Instructions

1. a. Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and fluffy. Remove from heat and let it cool. b. In a large bowl, mix the cooked quinoa with the diced mango, coconut milk, red bell pepper, cilantro, and red onion. Season with salt and pepper to taste. Set aside to chill in the refrigerator for at least an hour. c. Grill the pineapple slices until they are slightly charred and tender. Remove from heat and let them cool. d. Prepare the tropical salsa by mixing the diced mango, red bell pepper, cilantro, and lime juice in a small bowl. Season with salt and pepper to taste.

Chef’s Insight

This recipe is perfect for showcasing the vibrant colors and flavors of the Caribbean, making it an ideal dish for entertaining or special occasions.

Notes

Ensure that the coconut milk is well incorporated into the quinoa mixture to achieve the desired creaminess.