This healthy, gluten-free 'Pineapple Fried Quinoa' is a recipe from my Thai inspired plant-based cookbook 'Quest For Zest: Thailand'! It's a nutritious, no MSG version of the traditional pineapple fried rice dish. Loaded with veggies, slight sweetness from fresh pineapple, a delicious crunch from cashews, and high plant protein content from quinoa - this vegan meal is sure to satisfy! Gain access to an additional 50+ exclusive, plant-based, Thai recipes in my NEWly published cookbook HERE! Enjoy!
Vegan I Gluten-Free
Time: 35 minutes
1 cup quinoa
2 cups vegetable broth, or water
1 tbsp. coconut oil
2 cloves garlic, minced
1 inch piece ginger, grated
1 medium shallot, sliced
1/2 large carrot, half mooned
250g pumpkin, cubed
1/2 head of green cabbage, chopped
1 crown broccoli, small florets
1/2 cup sugar snap peas
4 ounces mushrooms, sliced
3 scallions chopped in 1 - 3 inch pieces
1 handful greens of choice, chopped (spinach, kale, etc.)
1/2 cup cashews
2 - 3 tbsp. coconut oil
2 tbsp. tamari sauce
To make the quinoa - In a small sauce pan, add the quinoa and water or vegetable broth. Bring to a boil over medium-high heat, then reduce to low and cover. Cook 15 - 18 minutes, or until the liquid is absorbed. Set aside.
To sauté the veggies - Heat 1 tbsp. coconut oil in a large skillet. When hot, add the garlic, ginger and onion. Sauté 2 - 3 minutes or until the onions are beginning to brown. Add the carrot and cubed pumpkin and cook 5 - 7 minutes, stirring occasionally. Add water to the pan as needed to steam and soften the veggies.
When the carrots and pumpkin are tender, add the remaining veggies and the cashew nuts. Cook until the broccoli is bright green and the greens have wilted, 3 - 5 minutes.
To make the fried quinoa - Use a spatula to push the vegetables to the edges of the pan, creating a hole in the center. Add 2 - 3 tbsp. coconut oil, and when hot, add the quinoa to the center. Stir the mixture, combining the vegetables and quinoa. Mix in the tamari sauce.
When heated through and well combined, remove from the heat and divide evenly among 4 plates. Garnish with fresh herbs and serve with a lime.
Store leftovers in the fridge 1 - 2 days.
Find a step-by-step quick speed tutorial demo video below!
I loved cooking this recipe together with Libby Levy, a nutritionist from Isreal who specializes in digestive problems. Check out her blog and delicious recipes HERE! Her content can easily be translated in a click of a button. For Libby's instagram, click here!