Pineapple Teriyaki Fried Quinoa

I’m trying to branch out with my whole grains. Short grain brown rice is my number one. Its cheap, filling and the texture is so good. If you think you don’t like brown rice, try short grain brown rice. It will change your life. Enough about brown rice. I'm trying to talk about branching out.

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Quinoa is really appealing to me because its a whole grain that cooks in just 15-20 minutes so you can make a quick + healthy meal in no time. Since you can make quinoa really quickly, I wanted to keep the rest of this meal fast to put together, too. Chopping the veggies and pineapple is the most time consuming part here. Once everything is all chopped up, you just quickly stir frying everything together. This Pineapple Teriyaki Fried Quinoa is the perfect weeknight meal.

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If you are feeling ambitious, you can serve this dish in pineapple bowls like I did. To do so, cut a pineapple in half through the stem, then score around the edges with a paring knife and scoop the fruit out with a large spoon. Then cut the fruit as you usually would. This can get kind of messy but, but they are so fun to do once in a while!

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Or you could snag a small container of pre cut pineapple and chop it up a little smaller. You can also forego the sauce in this recipe for store bought teriyaki if you have that on hand. It would be just as tasty!

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The vegetables in this dish can be whatever you want them to be. If you don’t have something on hand feel free to substitute it for whatever you do have on hand. Broccoli, zucchini or frozen edamame would all be great! Also, bonus points if you already have cooked quinoa kicking around you fridge. I call for one cup uncooked but the measurement would be 3 to 3-12 cups cooked quinoa.

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Pineapple Teriyaki Fried Quinoa

Serves 3-4

1 Cup Uncooked Quinoa

2 Cups Water

1 Small Onion, small dice

1 Carrot, small dice

1 Rib of Celery, small dice

1/2 of a Red Bell Pepper, small dice

1/2 Cup Frozen Peas

1 Cup Frozen Cut Green Beans

1 Cup Chopped Fresh Pineapple

For the Sauce:

2 Tbsp Soy Sauce

2 tsp Agave

1/2 tsp Rice Vinegar

1/2 tsp Garlic Powder

1/4 tsp Onion Powder

1/4 tsp Ground Ginger

Method

Rinse quinoa under cold running water for at least 30 seconds. Put rinsed quinoa in a medium pot with 2 cups of water and bring to a boil. Once it boils, reduce heat to low, put a lid on and simmer for 15-20 minutes or until all of the water is absorbed. If you are starting with precooked quinoa, it will be about 3 1/2 cups, cooked.

Meanwhile, in a large non stick skillet, sauté onion, carrot and celery for 3-4 minutes add a tablespoon of water if things start sticking to the pan. Next, add the red bell pepper and continue sautéing 2-3 minutes or until the carrots are tender.

While the vegetables are sautéing, in a small bowl, combine soy sauce, agave, rice vinegar, onion and garlic powder and ground ginger and stir to combine.

Add the peas, green beans and sauce mixture into the skillet and cook for 1 minute to defrost the vegetables. Next add the pineapple and stir to combine. Finally, add all of the cooked quinoa and fold the mixture until everything is evenly distributed.

Let me know how this recipe worked for you!