Healthy and easy pineapple cashew quinoa fried rice! Sweet, savory and packed with protein from the quinoa! On the table in about 30 minutes!
3 ½ tablespoons olive oil, divided
½ of a medium onion, chopped
3 cloves garlic, minced
1 (1-inch) piece fresh ginger, grated
1 cup chopped fresh pineapple
1 large carrot, peeled and chopped
1 medium red bell pepper, chopped
½ cup frozen peas
4 large eggs, beaten with a fork
½ cup thinly sliced green onions
about 5 ½ cups cooked quinoa, cold*
1 cup raw cashews
about 3 to 5 tablespoons low-sodium soy sauce or tamari (or to taste)
sriracha and chopped fresh basil, for serving
1/ Set a large nonstick skillet over medium heat. Add in 2 tablespoons of the olive oil. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Add in the garlic and ginger, then cook for 30 seconds, until fragrant. Add in the pineapple and cook for 2 minutes. Add the carrot, red pepper and peas to the skillet. Continue to cook for about 3 to 4 minutes, until the carrot and pepper are crisp tender. Remove the mixture with a slotted spoon to a medium bowl.
2/ Add another ½ tablespoon of the olive oil to the skillet. Add in the eggs and green onion. Cook, stirring frequently, until the eggs are scrambled. Remove to the bowl with the veggies.
3/ Add the remaining 1 tablespoon olive oil to the skillet, then add the cold quinoa. Cook for about 3 to 4 minutes, stirring frequently and breaking up any clumps with a wooden spoon, until heated through and toasted. Turn down the heat to medium low, then add in the veggie / egg mixture, the cashews and the soy sauce (start with less - you can always add more later!).
4/ Mix to combine and continue to cook for about 1 minute, until everything is hot. Remove from the heat. Taste and season with additional soy sauce if needed.
5/Serve with sriracha and / or chopped fresh basil, if desired.