- Make salad dressing by combining the first 9 ingredients, except oil for brushing, in a jar. Seal jar and set dressing aside until needed.
- Place the quinoa and water in a medium pot and bring to a boil over high heat. Cover the pot and reduce the heat to medium-low. Cook the quinoa, undisturbed, for 15 minutes, or until just tender and the water has evaporated. Spoon the cooked quinoa into a large salad bowl and allow to cool to room temperature.
- Preheat your indoor grill or barbecue to medium-high. Slice the pineapple into 4 equal rings. Brush each pineapple ring lightly with oil, and then grill 1 to 2 minute per side, or until nicely coloured. Set rings on a plate; cool to room temperature. Now cut each ring into 6 to 8 pieces.
- Add the pineapple, salad dressing and all remaining to the quinoa and toss to combine. Cover and refrigerate salad until ready to serve.
Peeled, cored, half and whole pieces of fresh-cut pineapple are available in our Produce Department.