Description
Experience a burst of tropical flavors with this Bol de Quinoa cubain à l’ananas. This vibrant dish combines fluffy quinoa with sweet pineapple, crunchy red bell pepper, and fresh cilantro, creating a refreshing meal that’s perfect for summer gatherings or weeknight dinners. It’s not just food—it’s a vacation on your plate!
Ingredients
Scale
- 1 cup quinoa
- 1 ½ cups water
- 1 cup fresh pineapple, diced
- 1 medium red bell pepper, diced
- ½ cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- ½ cup canned black beans (optional)
- 1 avocado, sliced (optional)
Instructions
- Rinse quinoa thoroughly under cold water until clear to remove bitterness.
- In a saucepan, combine rinsed quinoa and water with a pinch of salt. Bring to a boil, then reduce heat and simmer covered for about 15 minutes or until tender.
- While quinoa cooks, chop pineapple, red bell pepper, and cilantro into bite-sized pieces.
- Fluff cooked quinoa with a fork. Add chopped vegetables, lime juice, and olive oil; mix gently.
- Season with salt and pepper. Top with black beans or avocado if desired. Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling
- Cuisine: Cuban
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 9g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg