Ok. I officially realize that I’ve been making a lot of vegan recipes lately and I also realize that all of you out there are not vegan. For that reason, I’m going to make a conscious effort to make some vegetarian, fish, and even some meat recipes for your reading pleasure. This, however, is not one of them because I had not realized how much vegan goodness I’d been cooking up until this recipe. I promise I’ll do better from now on.
I was having a craving for pineapple when I came across a recipe for a pineapple stir-fry. I redid the recipe to fit what I had in my refrigerator (why make a whole trip to the store if you don’t need to) and it totally warped my view on how pineapple should be used in cooking. I’ve always been one of those “pineapple is better by itself or in a dessert than as a savory ingredient” types of people and I was definitely put in my place with this. Maybe it’ll change your view too?
- 1/2 cup Quinoa
- 1/2 cup Macadamia Nuts
- 2 tbsp. Tamari Soy Sauce
- 1/3 of a Pineapple, cored and cut into 1/2 inch chunks
- 1/2 Red Bell Pepper, chopped
- 1 Scallion, white and green part chopped
- 1 clove Garlic, minced
- 1/2 inch Ginger, minced
- Cayenne, to taste
- Mint, to taste, chopped
Boil 1 cup of water and then add quinoa, turning down the heat and covering. Let simmer for ~10 minutes or until all of the water has been soaked up. Set quinoa aside. Place the macadamia nuts in a pan that has NOT been oiled. Toast them to a golden brown. In a bag, marinate the pineapple chunks in the tamari. In a separate pan, saute the red bell pepper, garlic, and finger in oil until tender. Add the scallions and let brown a little. Add the pineapple and saute until just turning brown. Mix in the cayenne. Add the macadamia nuts and mint to heat/reheat and mix in. Place the mix over the quinoa and you’re finished! (I topped mine with some chia seeds too).
- Quinoa is a quick-cooking grain. It cooks much quicker than rice and is grown with less water. Because of that it is a great “greener” alternative to rice.
- Getting the veggies local and organic can cut back on food-miles and the use of no pesticides helps protect our land and waterways.
- Nuts are a great source of protein that help us avoid heavy foodprint proteins such as meat and fish.
- Vegan! Though I promise I’m not going to make everything vegan because that wouldn’t teach you anything about how to go greener with the food you’re always eating (unless you are vegan).