1 Tablespoon Garden of Life Extra Virgin Coconut Oil
¼ cup olive oil
1 cup cubed pineapple
2 Tablespoons lemon juice
1 Tablespoon honey
¼ teaspoon sea salt
¼ teaspoon black pepper
¼ teaspoon parsley
1 Tablespoon apple cider vinegar
Heat water and coconut oil in a pot; once it's at a low boil, add quinoa. Reduce heat and let quinoa cook for about 15 minutes: then let cool.
While the quinoa is cooking, you can grill the veggies. Heat the grill to medium-high. Cut peppers into four pieces each and brush with olive oil, then sprinkle salt and pepper on each piece. Place pepper pieces directly on the grill and let cook for three to four minutes, then flip and cook another three minutes. Let peppers cool.
With a fork, mix together dressing ingredients and pour over quinoa. Cut peppers into bite-sized pieces and toss into the quinoa, along with pine nuts. Garnish with sliced avocado. (Lasts two to three days refrigerated.)
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