Here’s a quick dinner that your kids will love, and will be on the table in less time than it takes to pick up take out! This dish is packed with good-for-you foods like pineapple, veggies, and protein rich quinoa in place of rice. You can serve this with Pan Seared Tofu or even do something quick like Gardein Mandarin Orange Nuggets (our choice tonight!)! David (almost 2) ate 2 bowls of this tonight—yum!
Pineapple Curry Fried Quinoa, inspired by Chef Chloe
2 c dry quinoa
3 ½ c water
1 tsp salt
1 onion, sliced thinly
1 T canola oil
3 cloves garlic, minced
½ tsp curry powder
1 tsp coriander
1 tsp garlic chili sauce (like sriracha)
¾ c raisins
2 c fresh pineapple (about half of a pineapple, or you can use canned)
2 c frozen vegetables (I used a pea/carrot/corn/green bean mix)
¼ c cashews or peanuts to garnish, optional
cilantro to garnish
Rinse quinoa well. Place in pot with 3 ½ c water and bring to a boil. Once boiling, add salt and cover, reducing heat to low. Let cook for about 20 minutes, or until al dente soft. Fluff with fork and set aside.
While the quinoa is cooking slice the pineapple (if using fresh) and onion. When the quinoa is nearly done, heat oil in a wok over high heat. Place onion in wok and stir until starting to brown. Sprinkle with salt and add garlic, coriander, curry powder and garlic chili sauce, stirring quickly.
Add pineapple, raisins, frozen veggies and stir well again. Remove from heat and garnish with nuts and cilantro. Enjoy!
One more thing before you go—I’m participating in another blog contest—this time for the Top 25 Vegan and Vegetarian Mom Blogs. Please consider voting for me once a day, every day, until February 7th. Voting is simple—there’s no sign up or log in, just find my name and click (I’ll be under the pending approval tab for a day or so)! Every vote counts—this fall I won by a matter of votes! Spread the word to your friends—thanks for your support.