- 1 (8 ounce) can pineapple chunks, juice reserved
- 1/2 cup quinoa
- 1/2 cup lentils
- salt and ground black pepper to taste
- 2 teaspoons curry powder
- 1/2 cup unsweetened dried coconut
- 1/4 cup chopped pecans
- 1/4 cup finely diced red onion
- 1 tablespoon chopped fresh cilantro
- 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.
09/24/2019
recipepes.com
fruity curried lentil salad, recipe
PT15M
PT1H
5
455 calories
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