“This recipe is very good. Serve warm for a main dish or cold for a side dish. In place of quinoa, you can also use the same amount of brown rice or bulghur wheat.” - by Candi
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Pour the pineapple juice into a measuring pitcher, and add enough water to make 2 cups. Set the pineapple chunks aside. Pour the pineapple juice into a saucepan, and stir in the quinoa and lentils. Season with salt, black pepper, and curry powder. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils and quinoa have absorbed the water, about 30 minutes. Stir in the coconut, and simmer for 5 minutes more.
- Stir in the pineapple chunks, pecans, and onion; cook briefly to reheat. Sprinkle with cilantro to serve.
Nutrition
Amount Per Serving (4 total)
- Calories
- 328 cal
- 16%
- Fat
- 14.1 g
- 22%
- Carbs
- 42.1 g
- 14%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"I used fresh pineapple instead of the canned, wild onions instead of the red onion, and had to omit the coconut. I cooked the quinoa and lentils up in water while I cut up the pineapple. Great taste..." See more combinations and great visual appeal. This is a salad that I'll serve often!"
riz
"I did not care for this dish hot. My husband liked it alot and the kids ate enough for me to know that they neither loved it or hated it. I did like this a lot better when it was cold and that was u..." See morenanimous through my house. Despite the average rating, I will make this again but next time I will add some golden raisins. I think that this addition could actually bring it up at least one star and maybe even up to five. For whatever reason, despite the pineapple and pecans, this needs a contrasting flavor because it had a flat curry flavor and not enough depth."
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