Thai Pineapple Fried Quinoa
August 22, 2016 | Serves 2
- 1 Tablespoon of Coconut Oil
- 200g of Fresh Pineapple, Chopped into Chunks
- 2 Red Bell Peppers, Chopped Finely
- 6 Spring Onions, Chopped
- 60g of Bak Choi
- 4 Cloves of Garlic
- 2 Tablespoons of Tamari
- 1 Teaspoon of Chopped Red Chili
- 2 Teaspoons of Yellow Curry Powder (preferably Thai)
- 2 Eggs
- Large Handful of Cashews
- 2 Cups of Cooked Quinoa (300g)
To Serve: Chopped Coriander
Optional: Chicken, Prawns etc
This is one of my favourite dishes ever! It was inspired by my recent trip to Thailand and it’s just the most satisfying, comforting meal ever. It’s packed with protein and there’s so much flavour from the gorgeous hot pineapple, toasted cashews, spices and fresh herbs and the quinoa soaks it all up in the best way. I hope you love it as much as I do, I seriously crave it all the time!
Add the coconut oil to a large pan on medium high heat. Then add in the pineapple and chopped pepper. Cook for a few minutes until pineapple starts to caramelize.
Add in the bak choi, garlic, spring onion, chili, curry powder and tamari. Toss well and let it all cook for another 2 minutes.
Push everything to the side, add a little more coconut oil to the pan and pour in the whisked eggs. Scramble the eggs.
Add in the cashews and stir fry everything for a minute.
Add the cooked quinoa to the pan and toss. Cook until heated through, then serve!