Hawaiian Quinoa

🧂 Ingredients

• 1 cup Quinoa
• 2 cups veggie broth

  (plus 1/4 c more for stir fry)
• 1 cup pineapple chunks or crushed

  (fresh or canned in juice)
• 1 small red bell pepper, diced
• 1 small onion, diced
• ½ cup frozen peas
• 2 tablespoons low-sodium soy sauce or tamari
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon garlic powder
• ¼ teaspoon ginger powder
• chopped green onions
• toasted sesame seeds

Instructions

• 1 Cook the Quinoa according to the package instructions (substitute veggie broth
  instead of water for more flavor). Set aside.
• 2 In a large non-stick skillet or wok, sauté (in about 1/4 c veggie broth) the
  diced onion and red bell pepper over medium heat until softened.
• 3 Add the frozen peas and cook for another 2-3 minutes until they are heated
  through.
• 4 In a small bowl, whisk together the soy sauce (or tamari), maple syrup, rice
  vinegar, garlic powder, and ginger powder.
• 5 Push the vegetables to one side of the skillet and pour the sauce mixture into
  the empty space. Let it cook for 1 minute until it starts to bubble.
• 6 Add the cooked quinoa and pineapple to the skillet. Stir everything together
  until well combined and heated through.
• 7 Taste and adjust the seasoning if needed. (I like to add black pepper)
• 8 Serve the Hawaiian Quinoa hot, garnished with chopped green onions and toasted
  sesame seeds if desired.

Nutrition Info