This delicious Pineapple Fried Quinoa is the perfect dish! It’s healthy, nutritious, and best of all, it’s ready in 15 minutes. So why not give it a try today? I love Quinoa and it is quite obvious from all the wonderful recipes I have shared using this super grain. Like lemon quinoa, Instant pot vegetable quinoa, and mushroom quinoa. I agree to be sent email.
Although Quinoa has its own unique taste offering, it can be a wonderful replacement for rice in some recipes.
Why you should make this
Pineapple adds a wonderful tropical flavor to the dish. I like my dishes spicy, but not so for my kids. Having bite-sized pineapple chunks offer the sweet relief that my kids look for. It makes a great side dish or main course. It is perfect for those on a gluten-free diet. This quinoa fried rice is healthy and nutritious. Quinoa is a complete protein, which means that it contains all the essential amino acids your body needs to function properly. It’s also high in fiber, vitamins, and minerals. And pineapple is a good source of Vitamin C and antioxidants. So if you’re looking for an easy and delicious way to add some variety to your diet, give this Pineapple Quinoa a try! You won’t be disappointed.
Ingredients note
Instructions
First, cook the quinoa according to package instructions. Pineapple: I used fresh pineapple for this recipe, but you can also use canned pineapple. If using canned pineapple, make sure to drain it well. Soy sauce: I used low-sodium soy sauce for this recipe, but you can use regular soy sauce if you prefer. Red chili sauce: I used Sriracha sauce, but you can use any chili sauce you like. Cloves of garlic: I used fresh garlic for this recipe, but you can also use garlic powder. Red onion: I used a red onion for this recipe, but you can use green onions if you like. Spices: I used black pepper, ginger powder, and paprika for this recipe. Feel free to adjust the spices to your liking. Oil: I used olive oil, but feel free to use sesame oil or corn oil. Or cook in an instant pot: Add rinsed and drained quinoa and water inside the inner pot and close the lid. Set the valve to sealing position. Cook on high pressure for 3 minutes followed by a natural release of pressure for ten minutes. Once the quinoa is cooked, fluff it with a fork and set it aside. In a large skillet or vessel, add oil and chopped garlic, and onions, and cook on medium heat until onions are translucent. Add chopped yellow and red bell pepper and saute for 1 minute. And add salt and spices. Mix well. Add red chili sauce, soy sauce, and chopped pineapple and mix well. Cook for 2 minutes, then add the cooked quinoa and mix well. Cook for a minute and turn off the heat. And garnish with cilantro and roasted cashews. Serve immediately. Enjoy!
Expert tips
You could also try a few variations from this recipe, by adding tofu and/or vegetables like scallions and bok choy. The choices are so diverse that you are sure to find your favorite. When you prepare this recipe, be sure to drain the cooked quinoa well, before you add it to the dish. This will keep the rich flavors intact.If you want to make this recipe ahead of time, simply cook the quinoa and prepare the sauce. When you’re ready to eat, simply reheat the quinoa and add the sauce. The leftover quinoa recipe can be stored in the fridge for up to four days. You can also use frozen pineapple for this recipe. If using frozen pineapple, thaw it before adding it to the dish.I used sweet pineapples for this recipe, but you could also use savory pineapples. If using savory pineapples, you might want to add a little sugar to balance out the flavors.
Related posts
Instant Pot Pineapple RiceInstant Pot Vegetable QuinoaLemon Quinoa Indian Style - Instant PotMushroom Quinoa
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📖 Recipe
