Pineapple Fried Quinoa in a Pineapple Boat

Name: Pineapple Fried Quinoa in a Pineapple Boat
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving
Ingredients: 1 cup dry uncooked quinoa; 2 Tablespoons coconut oil; 1/2 small yellow onion; 1 red bell pepper; 3 cloves garlic; 1 Tablespoon fresh grated ginger; 1 whole pineapple; 2 cups fresh pineapple; 1 cup cooked edamame beans; 3 Tablespoons reduced sodium tamari; 1-2 teaspoons sambal oelek or homemade garlic chili sauce; Juice from 1/2 Lime; green onion; 1/4 cup roasted cashews

User Reviews

4.8

48 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4
Calories
413 kcal
Course
Lunch
Cuisine
Thai

Pineapple Fried Quinoa in a Pineapple Boat

Odette Barnes

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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.

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Ingredients

Servings

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

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Instructions

Make the quinoa: 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.
Prep pineapple: 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.
Sauté veggies: 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.
Combine: Add fresh pineapple, edamame, tamari, sambal oelek, lime juice and cooked quinoa to the pan. Stir to combine.
Cook: 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.
Assemble and enjoy: 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.

Nutrition Information

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Serving 1/4 of recipe Calories 413kcal (21%) Carbohydrates 56g (19%) Protein 13g (26%) Fat 16g (25%) Saturated Fat 7g (35%) Sodium 576mg (24%) Fiber 9g (36%) Sugar 13g (26%)