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+ servings

Pineapple Quinoa Stir Fry

My pineapple quinoa stir fry comes together in only 30 minutes, with 11 ingredients, and is sure to become a go-to for your busy week-night meals!
Prep Time10 mins
Active Time20 mins
Total Time30 mins
Course: Main, Side
Cuisine: Gluten Free, Vegan
Yield: 4 large servings
Author: The Local Sprout



  • 1 1/2 dry quinoa
  • 1 Tbsp coconut oil
  • 1/2 medium yellow onion sliced
  • 3 cloves garlic minced
  • 1/3 cup peas fresh or frozen and thawed
  • 1 cup pineapple fresh or frozen and thawed, cubed
  • 1/2 cup roasted and salted cashews

Peanut Sauce:


  • Cook quinoa according to package directions.* Set aside.
  • In a small bowl, whisk together sauce ingredients and set aside.
  • Melt coconut oil in a large skillet over medium heat. Once hot, add the onion and garlic. Sauté for 2 minutes or until fragrant. Add the peas and cook for another 2 minutes.
  • Pour in the cooked quinoa and roughly 3/4 of the prepped sauce—set the remaining sauce aside for serving. Toss mixture until sauce is evenly dispersed.
  • Add the pineapple and cashews. Cook stir-fry for another 2 minutes stirring frequently.
  • Serve immediately with the remaining sauce. Leftovers will keep for 3 days refrigerated in airtight container.


*This step can be done in advance—simply refrigerate cooked quinoa in airtight container until ready to use.
Nutrition information is a rough estimate of 1/4 of the entire recipe


Serving: 1g | Calories: 532kcal | Carbohydrates: 66g | Protein: 17.6g | Fat: 23.6g | Saturated Fat: 6.4g | Cholesterol: 66mg | Sodium: 1059mg | Fiber: 7.5g | Sugar: 13.1g