Blog

QUINOA WITH PINEAPPLE AND VEGETABLES

by in Recipes January 12, 2018

Here is another quinoa recipe, quite similar to the last one I posted, except this is vegetarian and has a teriyaki flavour. Also being in a rented house the utensils are limited, so I cooked it slightly differently and I think the result is actually better. This quantity fed the two of us with leftovers for lunch the next day !

  • Coconut Oil 1 Tbsp
  • 1/2 Fresh Pineapple cut into pieces
  • 1 Onion diced
  • 2 inches Ginger finely sliced
  • 3 cloves Garlic crushed
  • 1 Red Pepper sliced
  • 1/4 big head Broccoli broken up into small florets
  • 2 sticks Celery sliced
  • 1 big Carrot grated coarsely
  • 2 cups Baby Spinach Leaves
  • Teriyaki Sauce (about 1 Tbsp)
  • Corriander chopped for garnish
  • 1 cup Cooked Quinoa – I used a vegan mushroom stock base – very tasty – but you could use vegetable stock or water !!

Cook the Quinoa first and let cool while cooking the other ingredients (or you could use Quinoa already cooked previosuly).

I only had a small frypan so I put everything in a dish in the oven once I cooked it on the stove, whilst I cooked the rest of the ingredients in batches. It worked very well, better actually than trying to have everything in the pan. The oven was on low, just enough to keep things hot without cooking them.

Saute the pineapple in the coconut oil till it has brown bits – take out of pan and put in the dish in oven.

Saute the onion and ginger in pan till translucent (there may be enough oil left, if not add a little more coconut oil) – add garlic cook a little longer – take out of pan and put in oven with the pineapple.

Saute the celery, red pepper and broccoli – add the teriyaki sauce (not too much) to help steam the broccoli a little. Put a lid on to keep moisture in. Once broccoli is cooked to your liking (I like mine crunchy) take them out of pan and put in the oven.

Add grated carrot, the cooked quinoa and baby spinach leaves to rest of ingredients in the oven, give a good stir and put back in the oven for for 5 to 10 minutes, just until the spinach is wilted.

Serve and top with chopped corriander.

It was delicious. This dish provides you with good fats, protein, a rainbow of colors of vegetables for their antioxidants and leafy greens.

Happy Vegetarian Cooking !!!!!

print

Leave a Reply

Your email address will not be published. Required fields are marked *

    Cart