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.
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!
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
In 1 tsp. walnut oil, lightly sauté ½ cup finely diced pineapple with 1 tsp chopped mint leaves
Mix 2 tbsp tahini with 3 tbsp pineapple juice pulp and 1 tsp chopped mint leaves
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