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  • Ariana Fletcher

Pineapple Fried Quinoa...not rice - Vegetarian Recipe

Updated: Apr 30

Do you love fried rice? I sure do! This vegetarian recipe is quick and easy to make.


I wanted to try and incorporate more quinoa into my life, so I tried replacing rice with quinoa in one of my favorite Thai dishes.


Did you know quinoa is a seed? What? A seed?! Yes, and it is rich in protein, dietary fiber, B vitamins, and dietary minerals. Sign me up!



At the end of the day, I surprisingly do NOT miss my Jasmine or Basmati rice in this recipe. I get my cravings met with quinoa.

"The sweetness of the pineapple and the spiciness of the chili pepper flakes make this dish mouth watering and satisfying."

If you have never tried Coco Aminos - Original...DO IT! the umami you get is unreal...a mixture of sweet, salty and savory. It is gluten free, soy free, Paleo friendly to name a few.

I love adding cucumber slices as a garnish. It is a great refreshing bite.


INGREDIENTS:

· 1 cup cooked quinoa, follow video instructions here

· 2 eggs

· ½ onion, chopped

· 2 garlic cloves, chopped

· 2 bok choy, rinsed, cut into ½ inch chunks

· ¼ head of cabbage, sliced into ¼ inch squares

· 1 carrot, diced

· 1 handful frozen pineapple chunks, cut in half

· 1 TB coconut aminos, can use Tamari instead

· Salt and pepper, to taste

· ¼ cucumber, sliced


INSTRUCTIONS:

1. Heat oil in a large skillet or wok over medium-high heat.

2. Add onion and cook, stirring, until fragrant and translucent, about 2 minutes.

3. Add bok choy and carrots, sauté until tender.

4. Add garlic, pineapple, and salt. Stir all ingredients together, making sure the garlic does not burn.

5. Add cooked quinoa and coconut aminos. Stir frequently.

6. Scramble eggs in a bowl and make a hole in the center of the pan. Pour in the eggs and let cook for 1-2 minutes.

7. Then mix egg mixture into the quinoa and veggies.

8. Turn up heat for 30 seconds to make sure eggs are cooked through.

9. Serve hot, sprinkle with black pepper and more coconut aminos if needed.

10. Garnish with sliced cucumbers.


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