A healthy take on Thai fried rice, this pineapple fried quinoa is bursting with flavor and super fun served in a pineapple boat. It’s also vegan and gluten-free.
- 1 cup dry uncooked quinoa
- 2 Tablespoons coconut oil
- 1/2 small yellow onion, chopped
- 1 red bell pepper, sliced thin
- 3 cloves garlic, minced
- 1 Tablespoon fresh grated ginger
- 1 whole pineapple (for bowl)
- 2 cups fresh pineapple, chopped in bite-size chunks
- 1 cup cooked edamame beans
- 3 Tablespoons reduced sodium tamari (or soy sauce)
- 1–2 teaspoons sambal oelek or homemade garlic chili sauce
- juice from 1/2 lime
- green onion, sliced thin, green part only
- 1/4 cup roasted cashews, chopped
- Prepare quinoa if you haven’t already: Bring 2 cups water and 1 cup uncooked quinoa to a boil in a saucepan. Reduce heat and simmer for 15 minutes or until water has been absorbed and the quinoa is tender. Remove saucepan from heat and let cool for 5 minutes; fluff quinoa with a fork. Allow to cool. This step can be done the day before.
- While quinoa is cooking, prep pineapple by cutting it in half lengthwise. Scoop out pineapple flesh using a knife and a spoon so you’re left with two pineapple boats for serving. Chop the fruit and set aside.
- Heat oil in a large nonstick pan over medium heat. Add onion, red pepper, garlic and ginger. Cook, stirring frequently for about 5 minutes or until mixture is fragrant and onions are translucent.
- Add fresh pineapple, edamame, tamari, sambal oelek, edamame, lime juice and cooked quinoa to the pan. Stir to combine.
- Cook mixture on medium-high for 5-7 minutes or until everything is heated through. I like turning the up the heat quite a bit so that all the sauce is soaked up or evaporated and the quinoa starts to crisp up a little in certain spots.
- Transfer cooked quinoa mixture into pineapple bowls, top with cashews and green onion and serve. Add extra sambal oelek or sriracha if you need more spice.
- Serving Size: 1/4 of recipe
- Calories: 357 |
- Sugar: 4g |
- Fat: 15g |
- Carbohydrates: 42g |
- Fiber: 7g |
- Protein: 13g