Pineapple Cashew Quinoa Stir Fry
Brighten up your mealtime with this Pineapple Cashew Quinoa Stir Fry—a vibrant, tropical-inspired dish that's as nourishing as it is flavorful. Packed with protein-rich quinoa, sweet bursts of caramelized pineapple, and the delightful crunch of toasted cashews, this one-pan recipe is brimming with wholesome ingredients and zesty flavors. Red bell peppers, carrots, and aromatic ginger and garlic bring a savory balance, enhanced with a hint of soy sauce and fresh lime juice for a tangy finish. Perfect as a gluten-free, vegetarian main course or a side dish, this quick and easy stir fry comes together in just 35 minutes, making it ideal for busy weeknights or meal prep. Garnished with fresh cilantro and green onions, this dish delivers a beautiful presentation and irresistible taste in every bite!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 tablespoons coconut oil
- 1 medium, diced red onion
- 1 medium, diced red bell pepper
- 1 large, julienned carrot
- 3 minced garlic cloves
- 1 teaspoon, grated fresh ginger
- 1.5 cups fresh pineapple chunks
- 0.5 cup raw cashews
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon lime juice
- 2 sliced green onions
- 2 tablespoons, chopped fresh cilantro
- to taste salt and pepper
Instructions
Rinse the quinoa under cold water in a fine-mesh sieve to remove the bitter coating. In a medium saucepan, combine 1 cup of quinoa and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed. Fluff the quinoa with a fork and set aside.
Heat 2 tablespoons of coconut oil in a large skillet or wok over medium heat.
Add the diced red onion and cook for 2–3 minutes, until it begins to soften.
Stir in the diced red bell pepper and julienned carrot. Cook for another 3–4 minutes, until the vegetables are tender-crisp.
Add the minced garlic and grated ginger to the skillet, stirring frequently for 1 minute until fragrant.
Toss in the fresh pineapple chunks and raw cashews, stirring for 2–3 minutes to lightly caramelize the pineapple and toast the cashews.
Add the cooked quinoa to the skillet and mix well to combine with the vegetables, pineapple, and cashews.
Drizzle with 3 tablespoons of soy sauce and 1 tablespoon of lime juice. Stir thoroughly to ensure even distribution of the flavors.
Taste and adjust seasoning with salt and pepper, if needed.
Garnish with sliced green onions and chopped cilantro before serving.
Serve hot as a main dish or a side.
Nutrition Facts
Calories |
1436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4421 mg | 192% | |
| Total Carbohydrate | 177.7 g | 65% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 41.3 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 205 mg | 16% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1884 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
