Pineapple Fried Quinoa Recipes

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PINEAPPLE FRIED QUINOA



Pineapple Fried Quinoa image

This easy pineapple fried quinoa is a healthy and delicious meal made with leftover boiled quinoa, fresh pineapple and crunchy vegetables. Everything is added to one skillet, and sauteed to for a few minutes until it's warm throughout.

Provided by Tonje

Categories     Dinner     lunch     Main Course     Side Dish

Number Of Ingredients 9

3 cups cooked quinoa
2 red peppers
1/2 fresh pineapple
100 g frozen edamame beans ((without shells))
2 scallions
2 tbsp sesame oil
salt
pepper
1 tbsp vegetable oil

Steps:

  • Heat up the vegetable oil in a skillet or wok on high heat. Meanwhile, dice the red peppers and scallions in small pieces, and grate the garlic.
  • Add all the ingredients to the skillet. Stir while frying for a minute, then leave it to cook for a few minutes while stirring occasionally. The grains should crisp up, and the vegetables should be warmed through.
  • Serve the garlic pineapple stir fried quinoa immediately while it's hot.

Nutrition Facts : Calories 365 kcal, Carbohydrate 51 g, Protein 10 g, Fat 15 g, SaturatedFat 4 g, Sodium 16 mg, Fiber 8 g, Sugar 16 g, ServingSize 1 serving

PINEAPPLE-CASHEW-QUINOA STIR-FRY



Pineapple-Cashew-Quinoa Stir-Fry image

A recipe from Veganomicon: The Ultimate Vegan Cookbook. They suggest making the quinoa aspect a day or two in advance, store it in the fridge, and you'll be able to put this stir-fry in a snap for an easy weeknight dinner. For a truly gorgeous dish, use a half and half blend of the white quinoa and the heirloom variety Red Inca. Have ALL of your ingredients chopped before starting the stir-fry aspect. You may substitute frozen peas for the edamame. Posted for ZWT4.

Provided by WiGal

Categories     Grains

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

1 cup quinoa
1 cup pineapple juice
1 cup cold water
1/4 teaspoon soy sauce
4 ounces raw unsalted cashews
3 tablespoons peanut oil
2 scallions, sliced thinly
2 garlic cloves, minced
1 hot red chili pepper, sliced into very thin rounds
1/2 inch piece gingerroot, peeled and minced
1 red bell pepper, diced
1 cup edamame, cooked
1/2 cup fresh basil, sliced into thin shreds
2 tablespoons of fresh mint, finely chopped
2 cups fresh pineapple, cut into bite-size chunks
3 tablespoons soy sauce
3 tablespoons vegetable stock
1 tablespoon mirin
lime wedge (to garnish)

Steps:

  • PREPARE THE QUINOA FIRST: Combine the quinoa, juice, water, and soy sauce in a medium-sized pot.
  • Cover, place over high heat,and bring to a boil.
  • Stir a few times, lower the heat to medium-low, cover, and cook for 12 to 14 minutes, until all the liquid has been absorbed and the quinoa appears plumped and slightly translucent.
  • Uncover, fluff, and let cool.
  • For best results,place the quinoa in an airtight container and refrigerate overnight.
  • If you're in a hurry, chill the covered quinoa for at least an hour.
  • When ready to use, break up any chunks of the cold quinoa with a fork.
  • PREPARE THE STIR-FRY; Use the largest nonstick skillet you have (at least 11 inches in diameter) or a wok.
  • Have ALL of your ingredients chopped and easily within reach.
  • Place the cashews in the dry pan and heat over low heat, stirring them, until lightly toasted, about 4 minutes.
  • Remove the cashews from the pan, raise the heat to medium, and add the peanut oil, scallions, and garlic.
  • When the garlic starts to sizzle, add the sliced chile pepper and ginger.
  • Stir-fry for about 2 minutes, then add the red bell pepper and edamame.
  • Stir-fry for about 3 minutes, until the bell pepper is softened and edamame is bright green.
  • Add the basil and mint, and stir for another minute before adding the pineapple and quinoa.
  • In a measuring cup, combine the soy sauce, vegetable stock, and mirin.
  • Pour over the quinoa mixture.
  • Stir to incorporate completely and coat the quinoa.
  • Continue to stir-fry for 10 to 14 minutes, until the quinoa is very hot (it helps to use two spoons/ spatulas to scoop the quinoa around).
  • Serve with lime wedges and additional soy sauce, to season individual servings to taste.

Nutrition Facts : Calories 608.3, Fat 31, SaturatedFat 4.9, Sodium 827.6, Carbohydrate 68, Fiber 8.8, Sugar 17.2, Protein 21.8

PINEAPPLE FRIED QUINOA



Pineapple Fried Quinoa image

Like pineapple fried rice, but with the ancient grain quinoa. Simple to make and bursting with Asian flavors! Always nice with fresh pineapple, but canned or frozen work well, too.

Provided by Erin

Categories     Grain Side Dishes

Time 55m

Yield 4

Number Of Ingredients 12

1 cup uncooked quinoa
2 cups chicken broth
1 cup water
3 eggs
1 tablespoon peanut oil
2 tablespoons chili oil
5 cloves garlic, pressed or minced
1 bunch green onions
¾ cup diced pineapple
1 tablespoon chopped fresh cilantro
¼ cup soy sauce
½ teaspoon red pepper flakes, or to taste

Steps:

  • Rinse quinoa until water runs clear. Bring the quinoa, chicken broth and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the liquid has been absorbed, about 15 to 20 minutes.
  • Beat the eggs in a bowl. Heat a skillet over medium heat. Cook and stir eggs until scrambled. Remove eggs from the skillet and set aside. Heat peanut oil and chili oil over medium-low heat. Cook and stir garlic for 2 minutes, then stir in green onions to heat through. Stir in pineapple and cilantro, then add the cooked quinoa. Toss with scrambled eggs, soy sauce, and red pepper flakes until thoroughly heated.

Nutrition Facts : Calories 346.5 calories, Carbohydrate 39 g, Cholesterol 142.5 mg, Fat 15.7 g, Fiber 5.2 g, Protein 13.8 g, SaturatedFat 2.8 g, Sodium 1550.6 mg, Sugar 5.6 g

PINEAPPLE FRIED QUINOA



Pineapple Fried Quinoa image

Like pineapple fried rice, but with the ancient grain quinoa. Simple to make and bursting with Asian flavors! Always nice with fresh pineapple, but canned or frozen work well, too.

Provided by Erin

Categories     Grain Side Dishes

Time 55m

Yield 4

Number Of Ingredients 12

1 cup uncooked quinoa
2 cups chicken broth
1 cup water
3 eggs
1 tablespoon peanut oil
2 tablespoons chili oil
5 cloves garlic, pressed or minced
1 bunch green onions
¾ cup diced pineapple
1 tablespoon chopped fresh cilantro
¼ cup soy sauce
½ teaspoon red pepper flakes, or to taste

Steps:

  • Rinse quinoa until water runs clear. Bring the quinoa, chicken broth and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the liquid has been absorbed, about 15 to 20 minutes.
  • Beat the eggs in a bowl. Heat a skillet over medium heat. Cook and stir eggs until scrambled. Remove eggs from the skillet and set aside. Heat peanut oil and chili oil over medium-low heat. Cook and stir garlic for 2 minutes, then stir in green onions to heat through. Stir in pineapple and cilantro, then add the cooked quinoa. Toss with scrambled eggs, soy sauce, and red pepper flakes until thoroughly heated.

Nutrition Facts : Calories 346.5 calories, Carbohydrate 39 g, Cholesterol 142.5 mg, Fat 15.7 g, Fiber 5.2 g, Protein 13.8 g, SaturatedFat 2.8 g, Sodium 1550.6 mg, Sugar 5.6 g

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