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.

Gallery

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Stir in the pineapple chunks, pecans, and onion; cook briefly to reheat. Sprinkle with cilantro to serve.

Nutrition Facts

328 calories; protein 11.1g 22% DV; carbohydrates 42.1g 14% DV; fat 14.1g 22% DV; cholesterol 0mg; sodium 8.6mg. Full Nutrition
Advertisement

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/04/2011
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 combinations and great visual appeal. This is a salad that I'll serve often! Read More
(18)

Most helpful critical review

Rating: 3 stars
06/03/2011
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 unanimous 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. Read More
(8)
14 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/04/2011
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 combinations and great visual appeal. This is a salad that I'll serve often! Read More
(18)
Rating: 5 stars
05/01/2011
I used sweetened coconut and added mango - amazing. Read More
(10)
Rating: 3 stars
06/03/2011
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 unanimous 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. Read More
(8)
Advertisement
Rating: 4 stars
10/06/2011
I don't like to rate a recipe that I changed but there doesn't seem to be any way around it. I cooked 1/2 cup of lentils in 1c. p/a juice/water and spices as called for. Then added 2 c. cooked quinoa 1/2 c sweetened coconut 1/3 chopped pecans and about 1 c crushed pineapple. I liked the sweet with the curry. Tomorrow I will try it cold with leftover chicken and the onion I forgot to add. Read More
(6)
Rating: 2 stars
09/11/2011
I really did not care for this dish- I didn't like the pineapple and the curry flavor together- I would of added mango instead of the pineapple- back beans instead of the lentils and added a lime vinegrette instead of the curry powder- I found it really hard to eat Read More
(4)
Rating: 4 stars
03/15/2012
I made this as a side dish for baked coconut shrimp. I wish I would have put more pineapple and pecans in it. I used garam masala powder and so it turned out pretty sweet. Overall its an excellent dish. Also I added some coconut oil before I served it and it made it that much better. Read More
(3)
Advertisement
Rating: 5 stars
04/05/2013
We used chick peas rather than lentils (what we had in the pantry). We also substituted broth rather than water for the quinoa. The family (toddlers included)really enjoyed! Thanks for a great recipe! Read More
Rating: 5 stars
01/06/2015
This is one of those recipes I can see making a hundred different ways depending on what I have on hand. Today when I went to try it for the first time I was surprised to find I had no canned pineapple. Would I let that fact stop me? Of course not! I used all water no juice and chopped prunes for fruit. When it seemed a bit dry I added some extra coconut raisins and a splash of unsweetened almond milk. I love the resulting dish. Vary the nuts and the fruit and voila a different dish each time! Read More
Rating: 4 stars
01/30/2014
interesting change... good! Read More
Advertisement