Thai Pineapple Fried Quinoa


  • 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!

Pineapple Fried Quinoa3

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!

19 Comments to Thai Pineapple Fried Quinoa

  1. Mira says:

    A beautiful recipe Indy. I came across your blog throw IINH. I’ll be starting there too ???? In love with your food pictures and the recipes.

  2. Cat Mc says:

    Can I ask what curry powder you use or is it paste? Never seen thai curry powder

  3. Tracy says:

    Hi Indy,
    I wonder would regular curry powder work with this recipe instead of Thai? Would it ruin the taste?

  4. Dolores Finnerty says:

    Indy just wondering do you have any recipe for Banana Bread using Quinoa flour or Chickpea flour instead of ordinary flour and as little sugar as possible. Thanks, Dol

  5. Jo says:

    I just made this for dinner. I used what I had on hand, so subbed cabbage for bok choi and portobello mushroom for the pepper and thai basil for the coriander. It was really delicious and something different too.
    Thank you!
    I’ve been following your blog pretty much since you started it. So great to see you release a book. Congratulations. Long may you continue.

  6. Ann-Marie says:

    I made this without the egg (trying it as a vegan recipe) and it was delicious and really filling. I added bean sprouts and used normal curry powder but otherwise made the recipe as is. I really like pineapple and coriander, but think I would make it again with the pineapple OR the coriander. And I’ll try find/make a Thai curry mix instead or normal curry powder, too.

  7. Jenny says:

    Sounds delish! Have u tried reheating it? Just thinking would it be suitable for work

  8. Aisling says:

    What a delish recipe. Looking forward to trying it out. Just a little thing, with the eggs, not sure it should be marked vegan. I’m a Mon-Fri vegan person, find it works really well for my overall health!

  9. Rois says:

    Made this this evening – wow! Delish! Substituted asparagus and baby broccoli and mushrooms for the pak choi. It worked really well – so tasty!
    love your blog and book

  10. Sarah says:

    Made this tonight and loved it Indy! Your my favourite food blogger & I love your website! Huge congrats on all your success!