Exotic Brazilian Vegetarian Feast: Grilled Pineapple & Quinoa Salad with Creamy Polenta & Lime-Garlic Mashed Avocado

Allergens

N/A

Ingredients

• 1. 2 cups uncooked quinoa 2. 4 cups water or vegetable broth 3. 1 large pineapple, peeled, cored and cut into chunks 4. 2 tablespoons olive oil 5. Salt & pepper, to taste 6. 1 cup cornmeal 7. 4 cups water 8. 2 avocados 9. 3 cloves garlic 10. 2 limes 11. Fresh cilantro, chopped 12. Red onion, thinly sliced 13. Cherry tomatoes, halved

Instructions

1. Rinse quinoa under cold water and drain. In a saucepan, combine quinoa with water or vegetable broth. Bring to a boil, then reduce heat to low and simmer for 15 minutes until cooked through. Set aside.
2. Preheat a grill or grill pan over medium high heat. Toss pineapple chunks with olive oil, salt, and pepper. Grill the pineapple until lightly charred and caramelized, about 3 4 minutes per side. Remove from heat and let cool slightly.
3. To make the polenta, gradually add water to cornmeal in a saucepan, stirring constantly. Bring to a boil, then reduce heat to low and cook for 20 minutes until thickened. Season with salt and pepper as desired.
4. In a food processor or blender, combine avocados, garlic cloves, juice of two limes, salt and pepper. Process until smooth and creamy.
5. Assemble the salad: in a large bowl, mix cooled quinoa, grilled pineapple chunks, chopped cilantro, thinly sliced red onion, and halved cherry tomatoes. Drizzle with lime garlic avocado mash and toss gently to combine.
6. Serve the creamy polenta alongside the salad for a complete Brazilian vegetarian feast!

Chef’s Insight

The flavors and textures in this Brazilian vegetarian feast create an unforgettable culinary experience. The contrast between the creamy polenta and lime-garlic mashed avocado, along with the crunchy red onion and sweet pineapple, make for a visually appealing and delicious meal.

Notes

1. Be sure to drain the quinoa well before cooking to prevent a soupy texture. 2. The lime-garlic mashed avocado can be made ahead of time and stored in the refrigerator until ready to use. 3. Adjust seasonings to taste, adding more salt, pepper, or lime juice as needed.