Here is a delicious version of stir-fried rice without the calories.  This recipe includes quinoa which has added nutritional and protein value.  The pineapple and cashew make it a tart/sweet, crunchy, savory experience.  The 5-ingredient sauce pulls it all together, adding to a very flavorful dish.

1 ¼ cup uncooked quinoa, rinsed
2 ½ cups water
1 Tbsp. toasted sesame oil or coconut oil
1 cup diced green onions
3 cloves garlic
½ cup peas, fresh or frozen
2/3 cup roasted, salted cashews
2/3 cup diced pineapple


1 Tbsp. toasted sesame oil
¼ cup soy or tamari
4-5 Tbsp. maple syrup
3 cloves garlic, minced
3-4 Tbsp. salted natural peanut butter, cashew butter or almond butter


Add the quinoa and water to a large saucepan.  Cook over high heat until boiling, and then reduce the heat to low.  Cover and simmer until liquid is absorbed, about 15 minutes.  Set aside.
Whisk all the sauce ingredients together in a small bowl and set aside.
Heat a large skillet over medium heat.  Once hot, add the sesame oil, green onion, garlic, and 1 Tbsp. sauce.  Sauté for 1-2 minutes, then add the peas.  Cook for another 2 minutes.  Raise the heat to medium.  Add the cooked quinoa and two-thirds of the sauce (reserving the rest for serving).  Stir thoroughly to coat.  Cook for 1-2 minutes.

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