Quinoa Pineapple Fried Rice

Quinoa Pineapple Fried Rice

There is nothing I love more than a dish with cashews and raisins. I don’t know what it is about the combination, but I’m OBSESSED! Add pineapples to the mix and I’m absolutely over the moon! So if you’re anything like me, you’ll love this Quinoa Pineapple Fried Rice!

Quinoa Pineapple Fried Rice

Last summer during my two month trip abroad, we visited Thailand and I couldn’t get enough of their Pineapple Fried Rice! I literally ate it for every other meal. Though this dish is usually made with fish sauce and/or oyster sauce and eggs, it still tastes great without it! Pro Tip: If you’re ever in Thailand, you can totally request for your food to be made without. I would recommend using Google Translate to have it written in Thai, so you don’t have to worry about a miscommunication when you’re at the restaurant.

I’ve made Pineapple Fried Rice before, but this time I wanted to try something a little different and swap the rice for quinoa. I think quinoa is an underrated grain that doesn’t get as much love as it should. Quinoa is super versatile and is a great substitute for rice. Compared to brown rice, it’s got more protein, fiber, and iron.

Quinoa Pineapple Fried Rice

This Quinoa Pineapple Fried Rice was super easy to make. The hardest part was probably just cutting up the veggies. If you want to make your life a little easier, you could make the quinoa in advance. You could even prep the veggies in advance too. I customized this dish by tossing in some marinated tofu that I cooked on the stove, but it’s completely optional. This meal is perfect with or without it.

If you’re into meal prepping, this Quinoa Pineapple Fried Rice is perfect for that too. It keeps well in the fridge. I ate this on and off last week and enjoyed every bite 🙂 Hungry yet? Give this recipe a try and let me know what you think in the comments below. I’d love to know what you think!

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Quinoa Pineapple Fried Rice

Course Main Course
Cuisine American, Thai
Keyword Cashews, Fried Rice, Pineapple, Quinoa
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 1 cup diced carrots
  • 3/4 cup diced red onions
  • 2 tsp grated fresh ginger
  • 2 tsp coconut aminos (plus more if needed)
  • 1/4 tsp red pepper flakes
  • 1 1/2 cup pineapple tidbits (I used canned pineapples)
  • 1 tsp minced garlic
  • 1/4 cup chopped green onions
  • 1 cup cashews
  • 1/2 cup raisins
  • 1 cup quinoa
  • 1-2 tbsp soy sauce
  • marinated diced tofu (optional)
  • salt+pepper to taste

Instructions

  • Begin by cooking your quinoa according to the instructions on the packaging.
  • While the quinoa is cooking, begin chopping your carrots, red onions, green onions, and pineapple if not using canned. Also grate ginger. Set aside.
  • In a large pan, add 2 tsp of coconut aminos over medium heat and begin to saute the onions, garlic, ginger, and carrots. Saute for about 10 minutes or until carrots are tender. Add salt+pepper to taste.
  • Add in the pineapple and red pepper flakes and combine with the other ingredients. 
  • By now, your quinoa should be finished cooking. Add the cooked quinoa to the pan with the rest of the ingredients, along with the cashews, raisins, green onions, and soy sauce. Stir until all ingredients are combined. Add additional salt if needed. 
  • Plate and enjoy!

2 Comments

  1. Holly Mesa

    Ms Desiree this looks yummy!!!
    What would you suggest instead of Coconut Aminos, please, I don’t have any?!!!

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