Fried Quinoa with Pineapple
Great recipe the clear out the fridge. This is a very flexible recipe so feel free to leave some ingredients out and add whatever you have left.
Servings: 4
Calories: 333kcal
Ingredients
- 1.5 cup red cabbage chopped
- 1.5 cup Chinese cabbage chopped
- 2 cups carrot finely chopped
- 1 cup broccoli small florets
- 1 cup green peas (frozen) thawed
- 1 cup pineapple small cubes
- 1-2 Thai chili pepper or jalapeno finely chopped
- 2 cups uncooked quinoa rinsed, we used a mix of red and white quinoa
- 1 tablespoon ground cumin
- 3-4 cloves garlic minced
- 2 tablespoon fresh grated ginger
- 2-3 tablespoons soy sauce/Tamari
- sea salt to taste
- black pepper to taste
Instructions
- Cook quinoa according to the instruction on the package. This will take about 20 minutes.
- Meanwhile, cut all vegetables.
- Heat cooking oil (we used extra virgin coconut oil for its added flavor) in a large skillet or wok over medium-high heat. Add garlic, chili pepper, and onion. Cook, stirring often, until onions are translucent, about 4-5 minutes.
- Add carrots and broccoli. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
- Add red and Chinese cabbage, peas, pineapple and cooked quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes.
- Add ginger and soy sauce. Cook, stirring constantly, until heated through, about 2 minutes.
- Optional: add chopped spring onions together with ginger and soy sauce.
