Categories: not tried

Ingredients

• 1 c. dry quinoa
• 1 c. coconut milk
• 1 c. vegetable broth
• 1/3 c. chopped green onions
• 1 T. minced ginger
• 2 t. minced garlic
• 1 c. frozen peas
• 1 c. pineapple
• 1/4 c. cilantro, chopped
• 1 T. lime juice
• 2 T. reduced sodium soy sauce
• 1/2 c. scrambled tofu (optional—see recipe in our book)
• Optional garnishes: lime wedges, peanuts, cilantro, cherry tomatoes

Directions

1. Place a saucepan over medium-high heat and add quinoa, stirring every minute or so until quinoa is toasted.

2. Combine coconut milk and vegetable broth and add to quinoa.

3. Bring to a boil. Lower heat to a simmer, cover and cook for 15-20 minutes, or until liquid is absorbed.

4. Meanwhile, coat a large skillet with cooking spray or a light spritz of oil and place over medium-high heat. Add green onion, ginger and garlic and sauté for a minute or two.

5. Add peas, pineapple and cilantro and sauté for an additional minute.

6. Add quinoa to the skillet and cook until starting to slightly brown and crisp.

7. Finish with lime juice and soy sauce and add in scrambled tofu, if using.

8. Serve and garnish.

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