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Prep Time

Prep Time

45 min

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Total Time

45 min

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Calories per serving

190

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Servings

6

Ingredients (12)
  • 1 cup quinoa, uncooked
  • 2 cups water
  • 1 tablespoon coconut oil
  • 1/2 cup chopped red onion
  • 1 teaspoon minced garlic
  • 2 teaspoons minced fresh ginger
  • 1-1/2 teaspoons red chili flakes
  • 3/4 cup frozen peas
  • 1 red bell pepper, diced
  • 1 can (20 oz.) DOLE® Pineapple Tidbits, drained
  • 1/3 cup chopped fresh cilantro
  • 1/2 teaspoon salt
Directions
  1. Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer 20 minutes, or until water is absorbed. Set quinoa aside, covered, for 10 minutes.  
  2. Add coconut oil to a pan or wok over medium-high heat.
  3. Add onion, garlic, ginger, and red pepper flakes and cook for about 3 minutes, until fragrant.
  4. Add the peas, bell pepper, and pineapple, and cook over high-heat for about 3 minutes, stirring frequently, until the pineapple just starts to caramelize.
  5. Add the cooked quinoa, cilantro, and salt. Mix well and cook for an additional minute. Serve hot.
  6. TIP: Quinoa may also be cooked ahead of time and stored in the fridge to cool.