This is one of my favorite quick recipes that is easily pulled together. It has a nice balance of sweet and spicy.
The main ingredients you need are quinoa, veggies, pineapple, garlic, onions, pepper, garlic and key is red curry paste. If you have any quinoa leftover from another meal, even better as this calls for room temperature or cooled quinoa. I like to make the quinoa a day ahead of time and throw it in the fridge to cool. This is key to helping the quinoa get that “fried” texture.
As for the veggies, I used broccoli, carrots, bell peppers and peas but you can use whatever you have in the fridge to make up the 2 cups of veggies in this recipe.
I always use Thai Kitchen’s red curry paste and it is easily found in stores or on Amazon.
[lt_recipe name=”Thai Pineapple Quinoa ‘Fried Rice'” summary=”Easy to make Thai inspired quinoa ‘fried rice’ Hearty with veggies, sweetness of pineapple and cashews for added crunch.” servings=”4″ total_time=”15M WITH COOLED QUINOA” print=”yes” ingredients=”4 cups cooked quinoa chilled;2 cups pineapple;½ cup bell peppers;½ cup onions;1 cup broccoli;½ cup carrots;½ cup frozen peas (rinsed with warm water);3 cloves minced garlic;1 green hot pepper;½ cup chopped cilantro (optional);3 tbsp red curry paste (Thai Kitchen);1 tsp salt;½ cup roasted cashews (optional);Lime (optional);Avocado oil” ]1. Make quinoa ahead to allow to cool completely: Bring quinoa, and salt to boil in a pot until water is absorbed and quinoa is fluffy. Set aside to cool completely or refrigerate to reduce waiting time.;2. Cook pineapples: Heat 1 tbsp of oil in a pan and add pineapples. Cook until pineapples begin to brown and caramelize. Set aside.;3. Cook veggies and quinoa: Heat 2 tbsp of oil in pan. Add garlic and onions, green pepper and cook until begin to brown on low-medium heat. Add curry paste and mix. Add in veggies, mix and cover to cook for 3-4 minutes. Add in quinoa, salt, cashews and mix. Taste for salt.;4. Serve: Top with cilantro and squeeze of lime.[/lt_recipe]
[lt_recipe name=”Thai Pineapple Quinoa “Fried Rice”” summary=”Easy to make Thai inspired quinoa “fried rice.” Hearty with veggies, sweetness of pineapple and cashews for added crunch.” servings=”4″ total_time=”15M” print=”yes” ingredients=”4 cups cooked quinoa chilled/room temperature;2 cups cubed pineapple;½ cup bell peppers;½ cup onions;1 cup broccoli;½ cup carrots;½ cup frozen peas (rinsed with warm water);3 cloves minced garlic;1 green hot pepper;½ cup chopped cilantro (optional);3 tbsp red curry paste (Thai Kitchen);1 tsp salt;½ cup roasted cashews (optional);Lime (optional);Avocado oil” ]1. Make quinoa ahead to allow to cool completely: Bring quinoa, and salt to boil in a pot until water is absorbed and quinoa is fluffy. Set aside to cool completely or refrierate to reduce waiting time.;;2. Cook pineapples: Heat 1 tbsp of oil in a pan and add pineapples. Cook until pineapples begin to brown and caramelize. Set aside.;;3. Cook veggies and quinoa: Heat 2 tbsp of oil in pan. Add garlic and onions, green pepper and cook until begin to brown on low-medium heat. Add curry paste and mix. Add in veggies, mix and cover to cook for 3-4 minutes. Add in quinoa, salt, cashews and mix. Taste for salt.;;4. Serve: Top with cilantro and squeeze of lime.[/lt_recipe]