Inspired by Thai Pineapple Fried Rice, this Pineapple Fried Quinoa combines all tropical flavors in a wholesome and nutritious manner. Packed with protein-rich quinoa, colorful vegetables, crispy tofu and sweet pineapple chunks, this recipe is a perfect balance of texture and flavors!
Fried Rice is my go-to dish on lazy days when I lack the energy to cook. What I love most about it is how effortlessly it comes together. With just one pan, I can combine all the ingredients and mix them into a flavorful masterpiece.
This Pineapple Fried Quinoa, inspired by Thai Pineapple Fried Rice, is flavorful and will transport you to exotic and tropical lands!
If you enjoy this recipe, check out my other fried rice recipes: Kimchi Fried Rice and Vegan Nasi Goreng (Indonesian Fried Rice).
For my other Thai-inspired dishes, check out Mango Sticky Rice and Vegan Pad See Ew!
Ingredients
This recipe uses the following ingredients:
- Pineapple
- Quinoa
- Onion
- Carrot
- Tofu
- Frozen peas
- Cashews
- Tofu
- Scallions
Instructions
Prep:
Cook the quinoa according to the instructions on the package.
Cut the tofu into cubes and fry them until they turn golden brown. Add the soy sauce and toss everything to combine.
Make the pineapple bowl: Cut the pineapple in half, then use a sharp knife to score the edges and create the bowl shape. Score the pineapple into a grid, then use a scoop to scoop out the pineapple cubes. Use the cubes to add to the fried quinoa.
Fry the tofu cubes and season them with soy sauce
Scoop out the pineapple pieces to make the pineapple bowl.
In a medium-heat skillet, fry the onion and garlic for 1 minute. Add the cubed carrot and green peas and fry for an additional 2 minutes.
Add the cooked quinoa to the skillet, mix everything well. Season with the soy sauce, curry powder, and chili sauce.
Stir fry the onion and garlic
Add the diced carrots
Add in the frozen peas and cooked quinoa
Incorporate the cooked tofu, pineapple cubes, and cashews to the skillet. Give everything a toss to combine.
Garnish with chopped scallions, if desired. Serve the Pineapple Fried Quinoa in the pineapple bowl or on a plate.
Add cooked tofu, pineapple cubes, and cashews. Garnish with chopped scallions.
Transfer the pineapple quinoa to the pineapple bowl.
If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!
Print📖 Recipe
Pineapple Fried Quinoa
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Inspired by Thai Pineapple Fried Rice, this Pineapple Fried Quinoa combines all tropical flavors in a wholesome and nutritious manner. Packed with protein-rich quinoa, colorful vegetables, crispy tofu and sweet pineapple chunks, this recipe is a perfect balance of texture and flavors!
Ingredients
- 1 cup quinoa
- 2 cups water
- 200g tofu
- 1 tbsp soy sauce
- 1 carrot, diced
- 1 onion, diced
- 4 cloves garlic, minced
- ½ cup green peas
- 1 pineapple (~2 cups pineapple), chop into chunks
- ½ cup cashews
Sauce:
- 2 tbsp soy sauce
- 1 tsp curry powder
- 1 tbsp chili sauce
Garnish (optional):
- Chopped scallions
Instructions
Prep:
-
Cook the quinoa according to the instructions on the package.
-
Cut the tofu into cubes and fry them until they turn golden brown. Add the soy sauce and toss everything to combine.
-
Make the pineapple bowl: Cut the pineapple in half, then use a sharp knife to score the edges and create the bowl shape. Score the pineapple into a grid, then use a scoop to scoop out the pineapple cubes. Use the cubes to add to the fried quinoa.
Cook:
-
In a medium-heat skillet, fry the onion and garlic for 1 minute. Add the cubed carrot and green peas and fry for an additional 2 minutes.
-
Add the cooked quinoa to the skillet, along with the soy sauce, chili sauce, and curry powder. Mix everything well.
-
Add the cooked tofu, pineapple cubes, and cashews to the skillet. Give everything a toss to combine.
-
Garnish with chopped scallions, if desired. Serve the Pineapple Quinoa on a plate or the pineapple bowl.
Notes
The recipe can be kept in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Meal
- Method: deep fry
- Cuisine: Thai
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