I know this is my third recipe using quinoa in the short but thrilling life of this food blog, but I REALLY love quinoa. And this is our favorite quinoa recipe, hands down. I might start a Crazy for Quinoa Thursdays or something like that where I post a new amazing quinoa recipe every week. Would you enjoy that?
I like to add two cans of pineapple to this, but I will admit that it might be overkill, so I just put one can down in the recipe. The jalapeno can be left out or you can remove the seeds and veins before dicing it to cut down on the heat, but if you really like spicy things, then leave it the way it is. The mushrooms in this are great, but I don’t add them unless I don’t want to use eggplant. I actually really enjoy eggplant in this dish. I oven roast it first so it doesn’t soak up as much oil, and it adds another great dimension of flavor. But when I’m feeling a little lazy, I use mushrooms instead because it’s one less step to do.
This is the garnish plate I used when I was taking pictures, but I forgot about it and left it out all night. When I woke up the next morning, everything had dried up and it looked really cool, I thought. So I took a picture. Speaking of pictures, my brother-in-law is getting me a really great deal on a better camera, so look out! These food pictures are about to get so mouth watering 😉
This recipe will make dinner for me and my husband (we are both healthy eaters) and about three more servings which we eat as seconds or for lunch the next day. I hope you enjoy our favorite weeknight meal!
Ingredients // makes 4 very generous portions
2 bell peppers – one green one red
1 medium onion
1 can of pineapple chunks in their own juice, drained, or two cups fresh pineapple cubed
3 garlic cloves minced
1 jalapeno minced (optional)
1 cup uncooked quinoa
Coconut oil for cooking (or vegetable oil)
1/2 cup of fresh basil, chiffonade (fancy French word for sliced into thin strips)
1/2 cup soy sauce
Add quinoa, basil and soy sauce and stir together. Cook for a couple more minutes to mingle the flavors. Sprinkle more basil on top generously.