Pineapple Fried Quinoa Recipe
By Hot For Food
🔪Prep Time: 20 minutes
👩🍳Cook Time: 30 minutes
pineapple fried quinoa
1 C quinoa
2 C water
1 tsp sea salt
1 ripe pineapple
1/2 C whole raw cashews
1 tbsp vegetable oil
1/2 C finely chopped red onion
1/2 red bell pepper
1/2 green bell pepper, finely chopped
2 C sliced cremini mushrooms
3 garlic cloves, minced
2 tsp fresh grated ginger
1/2 tsp chili flakes
1/4 tsp chili powder
2 green onions, finely chopped
1/2 C finely chopped cilantro
1/4 C finely chopped mint
1/3 C low-sodium soy sauce or tamari
juice and zest of 1 lime
1/3 C pineapple jackfruit jam (see note below about substitute)
2 to 3 tbsp seasoned rice vinegar
1Preheat the oven to 350°F.
2Bring a saucepan with quinoa, water, and sea salt to a boil. Once boiling give it a stir, add a lid, and turn heat to low. Cook for 10 minutes. Then remove the saucepan from the heat and set aside.
3Meanwhile, cut the whole pineapple in half lengthwise, through the green top as well. Gently cut out the inner flesh, being careful not to cut through the outer skin. You’re going to use the half of the pineapple as a serving bowl for the fried quinoa. Finely dice up the flesh of the pineapple you just scooped/cut from the outer skin and save the other half for another recipe.
4Lay out cashews on a baking sheet and bake for 10 to 12 minutes, watching closely to prevent burning. Once the cashews are toasted and golden brown, remove them from the oven and set aside. Roughly chop them once cooled to touch. You could also use store bought roasted cashews and skip this step.
5Heat a large cast iron skillet over medium-high with the vegetable oil. Once hot, add the red onion and bell peppers and sauté for 3 to 4 minutes. Then add the sliced mushrooms and continue cooking, stirring occasionally for another 5 minutes.
6Add about 1 cup of finely diced pineapple, minced garlic, ginger, chili flakes, and chili powder and cook for another 4 to 5 minutes. Lower the heat if necessary so you don’t burn the garlic.
7While you’re cooking the vegetables, you can combine the ingredients for the sauce in a bowl and set aside. If you don’t have pineapple jackfruit jam, use more finely crushed pineapple and the juice and maybe some apple sauce and/or sugar. Adjust to your taste!
8Add the cooked quinoa, 3/4 of the sauce, and 1/2 the chopped cashews, toss well and spread the mixture in an even layer in the pan. Let it cook for 4 to 6 more minutes over medium high heat without stirring it, so you can develop some caramelization and “fried” looking crispy pieces.
9Then turn off the heat and add green onion, fresh cilantro, and mint and stir to combine.
10Fill the pineapple serving bowl with the pineapple fried quinoa and top with more fresh diced pineapple and the remaining cashews. Garnish with some herbs, if desired, and drizzle a bit more lime juice and sauce on top before serving!
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Brand New Vegan
Hi! I’m Chuck Underwood and I have a pretty unique job…..in that, I cook for thousands of people all over the world. No, I don’t deliver sorry…..but I do cook, and then provide you with the recipe 🙂 I do this because people want to eat healthily, and thanks to documentaries like “Forks Over Knives” and “What The Health”, plant-based diets are finally becoming mainstream. But… changing your diet overnight is not as easy as it looks. People usually have no idea where to start, or even how to cook for that matter….plus we are so addicted used to all of our favorite foods. From someone who has been there-done that – I know how difficult it can be.