Pineapple quinoa bowl
This Pineapple quinoa bowl combines sweet and savory flavors with wholesome ingredients like pineapple, quinoa, and edamame. It’s a healthy, gluten-free meal that's simple to prepare!
Ingredients
- 1 cup dry uncooked quinoa
- 2 Tablespoons coconut oil
- 1/2 small yellow onion chopped
- 1 red bell pepper sliced thin
- 3 cloves garlic minced
- 1 Tablespoon fresh grated ginger
- 1 whole pineapple for boat
- 2 cups fresh pineapple chopped
- 1 cup cooked edamame beans
- 3 Tablespoons reduced-sodium tamari
- 1-2 teaspoons sambal oelek
- Juice from 1/2 lime
- Green onion sliced thin (green part only)
- 1/4 cup roasted cashews chopped
Instructions
- Bring 2 cups of water and 1 cup uncooked quinoa to a boil in a saucepan. Reduce heat to a simmer and cook for 15 minutes or until water is absorbed. Fluff with a fork and let cool.
- Cut the pineapple in half lengthwise and scoop out the flesh to create two bowls. Chop the flesh into bite-size chunks.
- Heat coconut oil in a large pan over medium heat. Add onion, bell pepper, garlic, and ginger. Cook for 5 minutes, stirring often, until fragrant.
- Add pineapple chunks, edamame, tamari, sambal oelek, lime juice, and cooked quinoa to the pan. Stir well to combine.
- Increase to medium-high heat and cook for 7 minutes, letting the quinoa crisp slightly.
- Fill pineapple boats with the quinoa mixture and top with green onions and cashews. Serve immediately!
Notes
This recipe is naturally gluten-free and easy to customize for various diets like keto or nut-free. Prep ingredients beforehand for quick assembly.