Wednesday, February 1, 2012
Pineapple Fried Quinoa
Here are a few things that no one needs to know about me.
1. I'm in the middle of a nutritional yeast addiction. I have started having popcorn every night after dinner just because I love the taste of nutritional yeast sprinkled over the top. I was in denial until I found myself sprinkling the nutritional yeast directly into my mouth last night. It might be time to get some help.
2. The Village People are on every workout playlist that I have. What can I say? I like lifting weights to Macho Man.
3. If I could have any pet that I wanted, I would get a pig. Why? They are incredibly intelligent, caring and beautiful creatures. My adoration of pigs deeply scares my partner so I suppose that I could settle for a pug instead. Pugs are kinda like pig-puppies in my mind. I think it's the tail.
4. I haven't done a fridge deep-cleaning since I moved into my apartment. And that seems like a long time ago...
5. I started watching Lost on Hulu about three weeks ago. Right now I'm in the nearing the end of season 3. You do the math of how many hours of television that equals per day. On second thought, please don't.
Besides making me want to sit on my couch for hours on end, Lost has also made me want to eat tropical fruit all day long. I suppose this wouldn't be a huge problem except for the fact that I live in the Pacific Northwest and make it a point to eat locally as much as possible. This week I finally decided to give in to the craving and help myself to some fresh pineapple. It may not be local, but it doesn't involve the Village People, barnyard animals, or nutritional yeast. It's a start.
Pineapple Fried Quinoa
1 cup quinoa, uncooked
2 cups water
1 Tablespoon coconut oil
1 medium yellow onion, chopped
4 green onions, chopped
3 garlic cloves, minced
1 - 2 Tablespoons fresh ginger, minced
1/2 - 1 teaspoon dried red chili pepper flakes (depending on how spicy you like it)
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
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.