pineapple fried quinoa

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so we made this delicious dinner last week, and i had a whole post prepared for you. but then….


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we adopted this adorable cat! and most of my free time has been spent hanging out with him.

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he’s pretty cute, right? i mean, just look at him jumping up to grab mike’s iphone cord!! it’s been a little less than a week since we got him, and it’s already hard to remember life before having his sweet little face greet us every time we come home!

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ahem. sorry about all that kitty gushing. i know you’re here to read about food, so let’s get back to my original post…

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this pineapple fried quinoa is pretty amazing – it’s layered with all kinds of flavors, from ginger to basil to pineapple, and lots of crunchiness from the red bell pepper to the cashews. it’s basically like pineapple fried rice, but with more vegetables and less greasy. need i say more? it’s a winner, folks, so you should try it…while i go hang out with the cat!

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one year ago: beet and lentil salad
three years ago: rice pudding and spinach soufflé
four years ago: creme brûlée and vegetable pancakes

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pineapple fried quinoa

yields 4 servings
borrowed from veganomicon

  • 1c quinoa, rinsed and drained*
  • 1c pineapple juice
  • 1c water
  • 1/4t soy sauce
  • 4 oz cashews
  • 3T peanut or canola oil
  • 2 green onions, sliced thinly
  • 2 cloves of garlic, minced
  • 1/2 jalapeño pepper, de-seeded and minced
  • 1/2″ piece of ginger, peeled and minced
  • 1 red bell pepper, seeded and diced
  • 1c green peas (i used frozen)
  • 1/2c basil leaves (fresh), rinsed and cut into ribbons
  • 2T mint (fresh), minced
  • 10oz pineapple, sliced into cubes (i cheated and bought some pre-sliced fresh pineapple at the store)
  • 3T soy sauce
  • 3T vegetable broth
  • 1T sherry, mixed with 1t sugar
  • limes, optional
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  1. put the quinoa, pineapple juice, water, and soy sauce into a pot  and bring liquid to a boil
  2. reduce the heat and cook until the quinoa is no longer opaque (about 14 minutes on the stove, or 20 in the rice cooker)
  3. *oh, and you can make the quinoa the day before or right before making the dish
  4. heat a large pan over medium heat and toast the cashews for 5 minutes, then remove them
  5. add oil to the pan, then add the green onions and garlic, sauteing for 2 minutes
  6. add the jalapeño and ginger, sauteing for 2 more minutes
  7. next, add the bell pepper and peas
  8. stir fry for 4 minutes, then add the basil, mint, pineapple, quinoa, and the cashews
  9. pour the soy sauce, vegetable broth, and sherry/sugar over the mixture and sauté for 5 more minutes, or until everything is hot
  10. squeeze lime juice over the top and enjoy!

 

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