{Recipe} Tropical Quinoa

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I am always trying to find new creative ways to use quinoa.  It is a really amazing grain that is super versatile.  It works well for sweet dishes and savory or in this case a savory dish with sweet notes.

Ingredients:

• 3 teaspoon coconut oil
• 1 inch of ginger, minced
• 1 & 1/2 cups diced pineapple
• 1 red bell pepper, small dice
• 1/4-1 teaspoon chili flakes (optional)
• 2-3 tablespoons reduced sodium soy sauce
• 2 cups cooked quinoa
• 1/3 cup toasted slivered almonds
• 2 scallions, thinly sliced

Directions:

1. Heat the coconut oil and ginger over medium heat in a saute pan with a lid over medium-high heat for 2-3 minutes or until fragrant.
2. Add the pineapple, bell pepper and chili flakes (optional). Stir to combine.  Cover, turn down to medium and cook for 5 minutes.
3. Stir in the soy, and quinoa.
4. Turn the heat to low and add the scallions and almonds, stir to combine.
5. Serve in a hollowed out pineapple half.

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