Hey guys! Sorry I’ve been slacking on the commenting lately, but today is my 20th birthday and the start of my unofficial birthday weekend so I’m probably going to take the weekend off from the computer but I’ll try to comment here and there if I have time. I’ll be back early next week with a birthday weekend recap but for now, here’s a quickie recipe I threw together for dinner last night. If you follow me on Twitter, you might have seen the tweet and picture I had for it. Anyways, it’s super delicious (and spicy, of course!), easy to make and totally customizable to your tastes.
Pineapple “Fried” Quinoa (vegan, gluten-free)
1 tsp tamari (gluten free) or reduced sodium soy sauce
2 tbsp fresh pineapple juice
1/4 tsp sesame oil
ground ginger, to taste
curry powder, to taste
1/4 cup fresh pineapple, chopped
1/2 jalapeno, sliced and seeded
handful pumpkin seeds or cashews (optional)
1/3 cup quinoa, cooked
protein of choice (I used flax tempeh and edamame)
Cook quinoa according to directions on package. In a small bowl, stir together tamari, pineapple juice and sesame oil until combined. Add in ground ginger and curry powder, to taste. In a large saucepan or wok, heat a little olive oil and add in your protein. Cook until browned. Stir in pineapple tamari mixture, fresh pineapple, jalapeno, seeds/nuts and quinoa and stir occasionally, for 5 to 10 minutes, or until quinoa is browned and a little crunchy. Makes 1 serving.
What are you doing this weekend? What do you like to put in your stirfrys?
This recipe is being submitted for this week’s (August 12) Healthy Vegan Friday.