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!
Yield: 4 large servings
- 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
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