Pineapple Quinoa
Recipe type: Side Dish
  • 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
  1. 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.
  2. 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.
  3. Stir in the scallions, garlic, ginger, and serrano and cook until fragrant, about 1-2 minutes.
  4. Add pepper mixture, pineapple and remaining soy sauce to pot of quinoa. Place pot over medium heat. Toss to mix everything.
  5. Fold in the basil and continue to cook for a few minutes more until everything is well blended and heated through.
  6. Serve topped with cashews.
Recipe by Flying on Jess Fuel at