Can you tell I’m excited for Vidalia onion season?
I’m already half way through a large bag of those sweet onions and I can’t wait to share this pineapple recipe with you.
I wanted something sweet- because Vidalia’s are naturally sweet so I thought I’d toss in a few pineapple chunks along with my favorite protein power-house, quinoa.
I’ll allow you to make this dish on a weeknight to try it out because you’re gunna wanna make it again this weekend for that neighborhood BBQ that you’re headed to. I know you were asked to bring a side dish and you have NO idea what to bring, right?
Well, I just solved that little dilemma.
I’m gunna be a lady of few words on this sunny day because, really….this recipe doesn’t need a lot of explanation. It’s quick n’ easy and can be whipped up in less than 20 minutes. Plus, I know y’all love quinoa so I don’t know what can be said to brag about it any more, hehe.
Pineapple? Yes. It is delicious and it makes this dish a winner. I’d prefer you purchase a fresh pineapple and chop it on up but you can always purchase the freshly cut cubes that sit so pretty in the clear containers near your produce section. They’re a bit more expensive, but they’ll do the job if you are short on time and rushing to your picnic.
I like to eat this easy vegetarian recipe for lunch and dinner (and it’s actually pretty gosh darn good for breakfast too- minus the scallions). I wouldn’t say I’m a quinoa pro but I’m pretty confident here that the technique of combining sweet Vidalia’s with pretty pineapple and fluffy quinoa on the stove top is gunna blow your mind.
Just make it.
- 1 cup quinoa rinsed and drained
- 1 1/2 cup vegetable broth
- 1/4 cup finely chopped fresh parsley
- 1 cup diced pineapple
- 1 large Vidalia onion thinly sliced
- 1 Tbsp. extra-virgin olive oil
- 2 Tbsp. balsamic vinegar
- 1 scallion thinly sliced
- 1/4 cup pine nuts
- 1/4 tsp. crushed red pepper
- 1/4 tsp. sea salt
- 1/4 tsp. finely ground black pepper
In a large saucepan, combine quinoa and broth; bring to a boil. Cover and reduce heat to a simmer. Cook for 10-12 minutes or until liquid is absorbed. Remove from heat and transfer to a large mixing bowl.
Add remaining ingredients to the cooked quinoa; gently toss to combine. Refrigerate until ready to serve.
Serve chilled or at room temperature.
Share your thoughts
Hello! My name’s Jessica, and every week on my food blog, Floptimism, I write a post called the Weekend Wrap-Up where I share some of my favorite web finds from the past week. I loved this pineapple quinoa recipe so much that I featured it on this week’s round up! I’ve included the link below in case you’re interested. Thank you for such incredible work, and enjoy your weekend!
Thank you so much Jessica; have a great weekend! oxxx
OMG. this looks like heaven. I’m going to make this tomorrow with some white fish. BUT I have Maui onions I am hooked on right now, which the season is almost over, I think. Maui onions are very sweet too. Gonna have to check out the vidalia onions soon, if I can find them here in California.. Maui onions can only get at farmers market here and when I got these a few weeks ago, were slim pickings.
I love Vidalia Onions a lot! and I’d love a Ninja too!
Looks great (as usual)
Would love to win the Ninja blender! It would be great for a family of 12 for when we get together! Hope I’m posting it in the correct spot! 🙂