Jerk Grilled Vegetables w/ Pineapple Quinoa & Steamed Cabbage
Description: Caribbean-spiced grilled vegetables served with sweet pineapple quinoa and tender steamed cabbage.
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 65 minutes
Cuisine: caribbean
Ingredients
- 2 whole
- 2 teaspoons
- 1 teaspoons
- 2 tablespoons
- 1 teaspoons
- 1 teaspoons
- 1 teaspoons
- 1 teaspoons
- 8 cloves
- 2 tablespoons
- 4 tablespoons
- ½ cups
- 3 ⅕ tablespoons
- 5 stalks
- 4 whole
- 3 whole
- 3 whole
- 12 ounces
- 3 cups
- 1 whole
- 3 stalks
- 2 whole
- 6 cups
- 2 tablespoons
- 2 whole
- 2 cloves
- 5 cups
- 3 whole
- 3 whole
- ¾ cups
- 3 tablespoons
- ½ teaspoons
Instructions
- Heat up grill to medium-high heat and lightly oil.
- Make the marinade by whisking together all ingredients except the eggplant, bell peppers, and onions.
- Toss vegetables in marinade and grill until golden brown (~6-10 mins, flipping halfway through).
- If you have leftover marinade, keep it to serve as a sauce with your meal.
- Heat dutch oven or large pot on stove over medium-high.
- Add cashews and stir frequently until they are light brown and fragrant (3-5 mins). Set the cashews aside.
- To the hot dutch oven, add avocado oil and red onion. Saute for a few mins until onion starts to get soft and slightly translucent.
- Add quinoa and stir for 2-3 mins to lightly toast quinoa with the onions.
- Add water. Bring to boil, then cover & reduce heat to simmer. Let simmer for 15-20 mins until liquid has been absorbed.
- Once quinoa is done cooking, turn off the heat and leave the lid on for 4-5 mins to help the quinoa get more fluffy.
- Stir in green onions, pineapple, and toasted cashews.
- Heat the avocado oil in a large cast iron skillet over medium-high heat.
- Add the onions and dried thyme, and saute for about 5 mins until onions start to get soft.
- Stir in all of the remaining ingredients, then cover the skillet and let it steam for 10-15 mins (stirring occasionally).
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