Potluck Perfect Pineapple

Here is a recipe for the perfect, luau­-inspired pineapple bowl for summer! This recipe is filled with wholesome quinoa, farmers market fresh veggies and a kick of red chilis. It is quick, colorful, and nutrient-packed, requires minimal appliances and guaranteed to make a splash at any summer dinner party. This dish creates 4­6 servings.

INGREDIENTS 
Fruits & Veggies:
● 1 large, ripe pineapple (tip: when a pineapple is ripe, the leaves are easy to pull out)
● 1 red onion, diced
● 1 cup shiitake mushrooms, halved
● 1.5 cups shredded kale

Carbohydrates & Proteins:
● 4 cups cooked multi­colored quinoa (1 cup uncooked quinoa: 2 cups water, bring to boil on stove and then lower to a simmer, cook covered for 15 minutes)
● 1 cup extra­firm, cubed tofu Spices, Oils & Garnishes:
● Walnut Oil (extremely flavorful, excellent source of omega­3 fatty acids)
● 1 box extra ­firm, cubed tofu 
● 1 tbsp. agave nectar
● 1 tbsp. low­ sodium soy sauce or liquid amino acids
● ¼ cup nutritional yeast
● 2 tbsp chopped mint leaves + 2 mint leaves to garnish
● 2 tbsp tahini
● 2 tbsp pineapple pulp
● black pepper
● 1 tsp chopped dried red chilis


How to make your pineapple boat:
1. Lay the pineapple down on its side, using a serrated knife cut off the top quarter of the fruit, leaving all of the leaves intact (this will allow your bowl to be as deep as possible)
2. Crudely cut as much of the fruit out of the pineapple to create the bowl, be careful not to pierce through the pineapple husk with your knife (save the fruit in a separate bowl)
3. Using a metal spoon, clean the inside edges of the pineapple bowl, removing any excess fruit
4. Cut wedges around the top of the bowl to create a zig­zag detail
5. Remove the core from the fruit that is in your separate bowl
6. Dice the remaining pineapple fruit
7. Separate and save the pineapple juice/pulp from inside the fruit, you will need this for our dressing later

Once you have created your pineapple boat, you are ready to begin cooking!

Bowl Filling:
Preparing the Tofu:
1. On a medium­-high heat, combine 1 cup cubed tofu, 1 tbsp. agave nectar, and 1 tbsp. soy sauce. 2. Allow these ingredients to cook for 3­5 minutes, infusing the tofu with a sweet and salty flavor.
3. Add in ½ cup diced red onion and 1 cup sliced shiitake mushrooms, cook until onions caramelize.

Seasoning the quinoa:
1. Combine 4 cups of cooked quinoa, 1 ½ cups fresh diced pineapple, ½ cup diced red onion, 1 cup shredded kale, ¼ cup shredded kale, ½ tsp chopped red chilies, sauté on medium­-low heat until pineapple begins to cook
2. Add in the tofu mixture, mix and sauté an additional 3­0 minutes

Bowl Garnish:
In 1 tsp. walnut oil, lightly sauté ½ cup finely diced pineapple with 1 tsp chopped mint leaves

Dressing:
Mix 2 tbsp tahini with 3 tbsp pineapple juice pulp and 1 tsp chopped mint leaves

To Serve:
Pour the quinoa mixture into your pineapple bowl, top with the garnish sauté & drizzle the dressing over top of the dish, garnish with one or two whole mint leaves.

Photo by Robiee Ziegler, go follow her page @Robieemz