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.
2
Next, cook the frozen peas for around 7 minutes or until soft, setting aside once done.
3
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.
4
Stir in the rice and season with the curry powder and the soy sauce.
5
Add in the pineapple, the peas, spring onions and the cashews, stirring regularly.
6
Season with salt and pepper and the red pepper flakes if desired.
7
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
1 Cup Quinoa
2 cups of Salted Water
1 Onion, Chopped
3 Cloves Of Garlic, Chopped
1 Tablespoon Oil
2 Carrots, Cut Into Thin Sticks
1/2 Red Bell Pepper, Cut Into Thin Sticks
1/2 Cup Frozen Peas
1/2 Cup Cashews
1 Tablespoon Soy Sauce
1 Tablespoon Curry Powder
1 Cup Pineapple, Cut Into Small Pieces
2 Spring Onions, Cut Into Rings
Salt, To Taste
Black Pepper, To Taste
Red Pepper Flakes (Optional)
Fresh Coriander (Optional)
Directions
1
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.
2
Next, cook the frozen peas for around 7 minutes or until soft, setting aside once done.
3
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.
4
Stir in the rice and season with the curry powder and the soy sauce.
5
Add in the pineapple, the peas, spring onions and the cashews, stirring regularly.
6
Season with salt and pepper and the red pepper flakes if desired.
7
Stir well until combined and serve with the coriander.
