This dish is super quick and easy and perfect for busy days. Can be enjoyed as a main meal or as a summery side!
Rinse the quinoa under cold running water and place in a pan. Pour in the 2 cups of salted water and cook on a medium heat until boiling. Then reduce to a simmer for 10 to 15 minutes, or until tender and the liquid is fully absorbed.
Next, cook the frozen peas for around 7 minutes or until soft, setting aside once done.
Next, in a large pan or wok, heat the oil and sauté the onions. Add in the garlic, carrots and bell pepper and cook for a further 3 minutes.
Stir in the rice and season with the curry powder and the soy sauce.
Add in the pineapple, the peas, spring onions and the cashews, stirring regularly.
Season with salt and pepper and the red pepper flakes if desired.
Stir well until combined and serve with the coriander.
This recipe is by Sina, taken from Vegan Heaven. https://veganheaven.org/recipe/easy-pineapple-fried-rice-recipe-vegan/
Ingredients
Directions
Rinse the quinoa under cold running water and place in a pan. Pour in the 2 cups of salted water and cook on a medium heat until boiling. Then reduce to a simmer for 10 to 15 minutes, or until tender and the liquid is fully absorbed.
Next, cook the frozen peas for around 7 minutes or until soft, setting aside once done.
Next, in a large pan or wok, heat the oil and sauté the onions. Add in the garlic, carrots and bell pepper and cook for a further 3 minutes.
Stir in the rice and season with the curry powder and the soy sauce.
Add in the pineapple, the peas, spring onions and the cashews, stirring regularly.
Season with salt and pepper and the red pepper flakes if desired.
Stir well until combined and serve with the coriander.