This Pineapple Quinoa is an awesome sweet and savory side dish packed with sweet pineapple, red pepper, protein-packed edamame, plus a TON of super flavorful surprises!
I love getting recipe suggestions! Like this one, for Pineapple Quinoa!
This recipe came from my friend Jen. It’s hard to explain how I know Jen. I didn’t grow up with her, I didn’t go to college with her, I didn’t meet her in any of my Navy travels. Basically, I met Jen almost 10 years ago through an odd chain of events which ended in a game of spin-the-bottle with a stuffed Kevin Nash doll. (Kevin Nash, the WWE wrestler, duh.)
In case you didn’t click on that link, I’d like to bring attention to the fact that the site is “kevinbigsexynash.com”.
While I obviously thought his stuffed doll was sexy and wanted to be the lucky one to get to make out with it… I still find this URL funny. Especially since, in a strange case of “it’s a small world,” I later happened to work at a restaurant near Daytona Beach, where Kevie lives, and waited on him and his family many times. They like to make a lot of special requests. Like, a lot. You’re not that famous, sorry, stop acting like a rockstar. Just kidding, I still love you.
Anyways, I digress. Jen and I have made many, many unforgettable memories together. She’s still up North and I miss her lots! She’s now a super talented photographer, and you should definitely go look at her photo blog! And then make this recipe!
- 1 cup quinoa
- 1 cup pineapple juice
- 1 cup water
- 2 tbsp + ½ tsp soy sauce
- 2 tbsp canola oil
- 1 red bell pepper, seeded and diced
- 1 cup cooked edamame
- 2 scallions, thinly slices
- 2 cloves garlic, minced
- 1 serrano pepper, seeded and finely chopped
- 1 inch piece of ginger root, grated
- 1 cup pineapple tidbits
- ½ cup loosely packed basil, finely chopped
- cashew halves & pieces, for topping
- Combine the quinoa, pineapple juice, ½ teaspoon of soy sauce and water in a medium saucepan. Bring to a boil, reduce heat to a simmer, cover and cook for about 15 minutes or until the liquid is absorbed.
- Heat the canola oil in a skillet over medium-high heat. Stir in the bell pepper and edamame and stir fry for about 3 minutes, until pepper is slightly softened.
- Stir in the scallions, garlic, ginger, and serrano and cook until fragrant, about 1-2 minutes.
- Add pepper mixture, pineapple and remaining soy sauce to pot of quinoa. Place pot over medium heat. Toss to mix everything.
- Fold in the basil and continue to cook for a few minutes more until everything is well blended and heated through.
- Serve topped with cashews.
Adapted from Annie Eats
I loved the sweet and savory combo in this dish! I wasn’t sure how Nick would like it (he isn’t as big a fan of fruit in dinner as I am), but he requested it in his lunchbox the next day, so I guess it was a hit!
Keep the suggestions coming!