As time passes and my children grow older, I’m drawn to old photos and fond memories of the trips we’ve taken along the way. Time certainly flew by quickly and now the three older kids are busy making memories of their own. Today’s recipe was inspired by a photo taken in 2006 during our Maui vacation. The big kids were in the throws of teenage life and little Faith Moon was only 7 years old. As with any trip, I’m sure we had our ups and downs but honestly, my only memories are of LOVE, LAUGHTER and complete JOY! Our Hawaiian Quinoa Stir Fry incorporates the flavors of Maui and was shared with those same kids below while they were home this past weekend.
The combination of vegetables and sweet pineapple make this an unforgettable and versatile dish that can be served as a side or entrée by adding a little tofu or tempeh.
The Royal Rainbow Quinoa used in this dish is packaged by Alter Eco Foods and cultivated using Fair Trade practices by members of the Anapqui Cooperative.
I’m always proud to provide recipes using products I truly believe are beneficial for my family, the folks farming the land, and the company who packages and distributes these products. It takes a village and I’m thankful to be a part of the process.
- 4-6 cups cooked Alter Eco Royal Rainbow Quinoa, prepared according to package directions
- 1 pineapple, skin removed, sliced into rings (Note: I typically remove the woody core, however, this is not necessary)
- 1 tablespoon coconut oil
- 1 cup diced sweet yellow onion
- 1 yellow bell pepper, diced
- 3 yellow carrots, diced
- 2 cloves garlic, minced
- 2 tablespoons freshly grated ginger
- 1/4 cup fresh basil leaves, finely chopped (Optional: use half cilantro and half basil)
- 2 tablespoons coconut aminos (Optional: replace coconut aminos with gluten-free tamari or Bragg Liquid Aminos)
- sea salt and pepper to taste
- Prepare Royal Rainbow Quinoa according to package directions.
- Lightly coat a grilling skillet with coconut oil. Heat skillet over medium-high heat. When skillet is hot, lay pineapple slices out in a single layer. Cook pineapple until grill marks are visible, about 3 minutes per side.
- Allow to cool slightly. Cut half of the grilled pineapple into chunks. Reserve the other half for garnish.
- Using a large skillet, heat coconut oil over medium heat.
- Add onion and carrot. Sauté 3-5 minutes.
- Add garlic, ginger, grilled pineapple chunks and coconut aminos. Season with salt and pepper as desired. Continue to sauté another 2-3 minutes. Taste and adjust seasoning if needed.
- Add chopped basil and/or cilantro and toss until well combined.
- Place Hawaiian Quinoa on a platter and garnish with remaining grilled pineapple rings.
- vegan, gluten-free, dairy-free, soy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.