Healthy n Nutritious Quinoa Fried Rice loaded with Veggies and Grilled Pineapple… A Perfect Rice substitute, Tastes way better than your regular Takeouts…!!
- 1 cup quinoa (cooked and cooled)
- 2 garlic (minced)
- ½ of an onion (chopped)
- ½ cup green beans (chopped)
- 1 carrot (chopped)
- ¼ cup edamame / green peas
- 2 tbsp soya sauce / tamari
- 2-3 tsp chili garlic sauce / sriracha sauce
- 3 pineapple rings
- Salt and pepper (as required)
- 1 tbsp oil (olive / sesame / vegetable oil)
- ¼ cup green onions (chopped, garnish)
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Cook quinoa according to package directions.
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Rinse the quinoa and drain. Combine quinoa with 2 cups of water and bring to a boil. When it starts boiling, reduce the heat to a low, cover and simmer for 15 minutes until the water is absorbed and germ has spiraled out.
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Heat oil in a pan on medium heat, sauté garlic until its fragrant. Add the chopped veggies (except edamame/green peas) and cook until the vegetables turn tender. Season with salt and pepper.
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Meanwhile on a grill pan, cook pineapple rings on medium heat, 5 minutes on each side, until they become slightly caramelized / tender. You can brush with a little oil / butter if desired. Remove from the pan and slice the rings into bite size pieces.
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Add cooked quinoa, edamame, soya sauce and chili garlic sauce, into the pan with cooked vegetables. Toss for 3-4 minutes to combine well. Add chopped pineapple slices, mix well and garnish with green onions.
1. You can use your choice of vegetables like bell pepper, snow peas, zucchini, broccoli, mushrooms, or corn, and also include eggs and any protein as desired.
2. Chili garlic sauce works best for this recipe, but you can substitute it with sriracha sauce.
3. This same recipe can be used to make fried rice with your choice of cooked and cooled brown/white rice.
4. You can refrigerate the prepared dish in an air tight container for up to 4-5 days.