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Quinoa with pineapple, cilantro
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| 1 cup | quinoa, uncooked |
| 2 cups | water |
| 1 Tablespoon | coconut oil |
| 1 medium | yellow onion, chopped |
| 4 | green onions, chopped |
| 3 | garlic cloves, minced |
| 2 Tablespoons | fresh ginger, minced |
| 1.5 teaspoons | dried red chili pepper flakes |
| 3/4 cup | peas |
| 1 | red bell pepper, diced |
| 1.5 cups | fresh pineapple, diced |
| 2 Tablespoons | Bragg Liquid Aminos, (or soy sauce) |
| 1/3 cup | cilantro, chopped |
PREPARATION
Bring quinoa and water to a boil in a saucepan.
Reduce heat to medium-low, cover, and simmer 20 minutes, or until water is absorbed.
Set aside, covered, for 10 minutes. (You can also cook the quinoa ahead of time and leave in the fridge to cool.)
Add the coconut oil to a pan or wok over medium-high heat.
Add the onions, garlic, ginger, and red pepper flakes and cook for about 3 minutes, until fragrant.
Add the peas, bell pepper, and pineapple, and cook over high-heat for about 3 minutes, stirring frequently, until the pineapple just starts to caramelize.
Add in the cooked quinoa, liquid aminos, and cilantro.
Mix well and cook for an additional minute.
Serve hot.
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