A perfect recipe for the whole family to enjoy
Serves: 4-6
Ingredients:
- 1 cup dry quinoa – rinsed and drained
- 1 14oz can pineapple – diced, keep juice
- 1-1.5 cups water
- 1 onion – chopped
- 1 3.5oz package mushrooms
- 1 bell pepper – chopped
- 1 16oz bag frozen peas
- 1 large carrot – peeled and cut into thin rounds
- 2 garlic cloves – chopped
- 1 chili pepper – chopped (optional for added heat)
- 1 tbsp toasted sesame oil
2 tbsps coconut aminos or tamari - 2 tbsps maple syrup
- Salt and pepper
Optional toppings:
- Cashews – chopped
- Basil Leaves – chopped
- Lime – cut into wedges
Prepare the Quinoa:
Drain the can of pineapple juice into a large measuring cup and add water for a total of
2 cups of liquid. Combine the quinoa and liquid into a medium pot with a dash of salt.
Cover and bring to boil, reduce to simmer and cook for 14 minutes or until water is absorbed. Alternately you may prepare quinoa using a rice cooker.
Prepare the vegetables:
Have all your prepared ingredients ready. Heat sesame oil in a large skillet or wok to medium and add the onions and mushrooms and a splash of water. Add more water if the veggies start to stick.
After 3 minutes add garlic, carrots, bell pepper, peas and stir. Add coconut aminos.
If using chili pepper add it now. Stir-fry for 5 minutes until all the veggies have softened.
Add the pineapple and quinoa to the vegetable mixture and stir-fry for 5 minutes.
Remove from heat and add maple syrup. Stir until combined. Salt and pepper to taste.
Plate, add toppings, and enjoy.
Notes:
- You may prepare the quinoa ahead of time and store in the fridge. If adding cold quinoa to the vegetable stir-fry for an additional 5-10 minutes.
- Try a variety of mushrooms such as shiitake, button or bella.
- Try with different vegetables such as broccoli, bokchoy or green beans.
- Meat eater? Add cooked chicken or cooked shrimp to your pot and stir.
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