Prep time 45 mins
Total time 45 mins
Servings
6
Calories per serving 190

You will need
-
1 cup quinoa, uncooked
-
2 cups water
-
1/3 cup chopped fresh cilantro
-
1/2 teaspoon salt
-
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
Method
-
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.
20:00
- Add coconut oil to a pan or wok over medium-high heat.
-
Add onion, garlic, ginger, and red pepper flakes and cook for about 3 minutes, until fragrant.
3:00
-
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.
3:00
-
Add the cooked quinoa, cilantro, and salt. Mix well and cook for an additional minute. Serve hot.
1:00
- TIP: Quinoa may also be cooked ahead of time and stored in the fridge to cool.
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