Thai Pineapple Fried Quiona

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)

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.

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Thai Pineapple Fried Quiona