Monday, April 30, 2012

Pineapple Quinoa Bowl

What to do when both of your pineapples ripen at the same time? In addition to a pineapple banana green smoothie this morning, I whipped up a pineapple quinoa dish for dinner. Yum!! It's basically a healthier version of a sweet and sour/teriyaki bowl.

Pineapple Quinoa Bowl
serves 4


  • 1 cup quinoa
  • 1 cup pineapple
  • 3 TB soy sauce or bragg's liquid aminos
  • 1 1/2 TB Sesame Oil
  • 2 cloves garlic, minced
  • 2 green onions, sliced thin
  • 1/4 tsp cayenne pepper
  • 1/2 tsp ground ginger (I didn't have any fresh, or else I would have used that)
  • 1 cup edamame (shelled)
  • 1 red bell pepper, diced
  • 2 cups pineapple in small chunks
  • 1 large carrot, diced
  • 1 cup broccoli florets
  • fresh ground pepper
  • cashews, toasted (optional)
  • sesame seeds (optional)
  • 3 TB mirin
  • 1 TB soy sauce or Bragg's Liquid Aminos


  1. Puree 1 cup of pineapple in your blender with 1 cup water
  2. Add 1 cup quinoa to a small saucepan. Measure out 2 cups of the pineapple/water mixture. Add more water if necessary to reach 2 cups. Add in 3 TB soy sauce or Braggs liquid aminos. Bring to a boil. Cover and simmer for 20 minutes. Remove from heat and let sit for another 10 minutes with lid on pan.
  3. Add 1 1/2 TB sesame oil to a wok or cast iron skillet on high heat. Add in garlic and green onions. Season with cayenne pepper and ground ginger (or add in 1 inch grated fresh ginger). Saute for 1-2 minutes.
  4. Combine all veggies in pan and saute for 5 minutes, stirring frequently. Season with fresh ground pepper.
  5. Add quinoa into pan and stir well. Add in pineapple. Mix 3 TB mirin with 1 TB soy sauce/Bragg's Liquid Aminos and pour over mixture. Mix well until pineapple is heated through.
  6. Serve with toasted cashews or sesame seeds on top. 

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