I mentioned a few posts back that I love quinoa and that I would be posting more recipes using quinoa soon. Well, here you go! It is safe to say that I am now obsessed with quinoa and am constantly looking for new recipes. I love how nutritious it is!
What is also perfect (sort of) is that Tim is back on second shift so I can do whatever I want for weeknight dinners. This means chick food galore! I can eat vegetarian meals, have a bowl of cereal, just eat hummus and veggies, or any other random thing at all. Tim would not go for this quinoa meal alone {if at all?}; he would probably at least need shrimp or salmon to go alongside. But this was just fine for me.
Pineapple Cashew Quinoa
1 cup quinoa, rinsed and drained
1/4 cup water
1 cup canned pineapple juice
1 tsp low sodium soy sauce
3/4 cup cashews, toasted
2 tsp sesame oil
1 red bell pepper, coarsely chopped
1/2 red onion, finely chopped
1 or 2 carrots, chopped small
2 cloves of garlic, minced
1 cup frozen peas
1 can pineapple chunks {with juice reserved}
s & p – optional {I skipped adding salt because the cashews were salted}
Bring the water, tsp of soy sauce, and cup of reserved pineapple juice to a boil. Add the quinoa, reduce to a simmer, cover and cook for about 15 minutes or until liquid is absorbed.
Meanwhile, toast the cashews in a dry skillet. Then remove and set aside. Add the sesame oil to the skillet, add the carrots, bell pepper, onion, and garlic. Cook until crisp-tender. Add the peas, then the pineapple chunks and heat through. Then add the cashews and cooked quinoa. Stir to combine. Taste and add more soy sauce and/or salt and pepper.
Serve and enjoy!
I added sirracha to my serving and it was fantastic.
Other possible add-ins:
garbanzo beans
black beans
broccoli
edamame
fresh herbs
A Tablespoon of Liz
Oct 23, 2011 @ 16:14:08
This looks so good! Quinoa is one of my favorite grains hands down. And the flavors you used in this sound like a winning combination!