Around 3:30 my time today, someone on Twitter said that they were having pineapple and coconut rice for dinner. YUM. I decided to make a version for dinner myself, using quinoa in place of rice, since I avoid grains as much as possible.
There are few times I have fallen so in love with a quinoa recipe as I did tonight. I don’t like the taste of quinoa, so it has to be really flavored up with other ingredients, like this was. Not only did the kids eat it up with me, but so did Andy, who never eats anything with quinoa. So you know it must have been seriously good 😉
I really hope you try this one. Hugs, Kelly
Pineapple & Coconut Quinoa
Soak 1 cup of quinoa in water (to remove the bitter coating) while you:
Saute 1/3 cup finely chopped onions in about 3 tablespoons of coconut oil in a medium size pot.
Puree in the blender:
about 1 cup chopped pineapple
1/3 cup coconut milk
Add enough vegetable or chicken broth to the pineapple and coconut puree to make 1 & 3/4 cup liquids.
Add the liquids to the onions in the pot and bring to simmer.
Strain the cup of quinoa that has been soaking and add it to the pot.
Simmer, lid on, for about 14 minutes.
Remove the lid and let rest for a few minutes.
1/4 tsp ground ginger
1/8 to 1/4 tsp cayenne, depending on your taste
1/2 tsp Herbamare or slightly less if you use plain sea salt
1.5 cups chopped pineapple
1/2 cup chopped walnuts
2 cups fresh finely chopped spinach
Optional: 2 tbsp Hemp Seeds (for nutrition—you can’t taste them in it)