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Pineapple Fried Quinoa in a Pineapple Boat

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Combine: Add fresh pineapple, edamame, tamari, sambal oelek, lime juice and cooked quinoa to the pan. Stir to combine.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 413

% Daily Value*

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%

* Percent Daily Values are based on a 2,000 calorie diet.