Super easy to make and so delicious! Add the basil and mint, and stir for another minute before adding the pineapple and quinoa. Who said vegan cooking was boring and bland? Heat oil in a large nonstick pan over medium heat. Maybe I just need to crank the heat. Can you please confirm if the seseme oil you use in cooking is toasted or not? This recipe has opened up a whole new world of cooking inspiration for me… It was tweaked a little as i’m terrible at following recipes but it definitely got the thumbs up and a request for an encore… Thx! I substituted, summer squash & zucchini cut into quarters…(I didn’t have carrots) and added a can of baby corn… the colors were all green and Yellow, but man the flavor is out of this WORLD!!! It's so easy – hello, one pot! Instead of coconut aminos I used liquid aminos and added a tablespoon of coconut oil to the sauce and to the pan to stir fry the quinoa. The sauce is incredible. but it was darn tasty! I think some additional veggies would be nice too.. the cabbage and baby corn mentioned in other comments sounds great. As long as you have the sauce, it’s really easy to customize this recipe to whatever veggies you have in the fridge. And build up to taste. I also added eggs because i love eggs. Definitely re-doing this one. Then add sauce and stir. Serve as is, or garnish with additional cashews, lime wedges, and chopped green onion. I used tamari instead of coconut aminos but otherwise made this as per the recipe. Hi Mits! Hi Dana, I will be making again . Chopped vegetables get sautéed while you mix up a delicious almond butter-based sauce with coconut aminos for depth of flavor, lime juice, and maple syrup. Garlic Pineapple Stir-Fried Quinoa (Vegan - Minimalist Baker) Gazpacho (Vegan) - (Post where I 1st made it) Granola Granola - Maple Date Paleo Greek Quinoa Salad Green Detox Smoothie Grilled Cilantro-Lime Chicken w/ Avocado Salsa Grilled Lime Shrimp Grilled Portobello Mushrooms - … I used red onion instead of green, Brussels sprouts instead of broccoli, and garlic and red pepper flakes in place of the chili garlic sauce. Delish!! But I don’t have any coconut aminos, can I sub tamari? Heat olive oil and sesame oil in a large skillet over medium-low heat. I used half Tamari/half coconut aminos. Add onion, red pepper, garlic … We’re glad you enjoyed this dish! Suggestions on that welcome! It seemed like it the quinoa wanted squish into the pan instead of fry – so my result was more of a veggie stir-fry with warmed quinoa and sauce. Looking over the directions, at what point do you add the sauce? 2 Green onions. The veggies were perfectly seasoned and saucy, and I managed to get my daily serving of greens in one bowl! Just made this dish, DELISH! We used Tamari and added raisins. I also subbed sriracha sauce for the Chile sauce and added garlic. Add remaining ingredients and mix: To the chickpeas add the quinoa, sugar, peanut butter, tamari, cilantro, scallions, chili sauce and peanuts. It’s super helpful for us and other readers. I’ve honestly never been a huge fan of rice…but I love quinoa! All opinions are my own. Thanks so much! Keep up the good work and your enthusiasm!! The quinoa also didn’t crisp up in the pan, it just got stuck to the bottom. As for the heat, I’d recommend just cranking it up a bit. Thank you! I’m sure it’s even better the way this recipe is written, though!). quinoa, sea salt, pineapple, green onion, red bell pepper, red chile pepper and 2 more Pineapple Quinoa Flying on Jess Fuel water, pineapple juice, cashew, garlic, canola oil, red bell pepper and 8 more I love it! Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! We hope others will share their recipes as well!! Thanks :). All recipes in the book take just 30-minutes or less to make and only require 1 bowl or 1 pot and 10 ingredients or less to prepare. This was so yummy!! Notify me of followup comments via e-mail. So good! Nom :) x. I wasn’t 100% in love with this the first time I made it, but then I added about double the veggies and 1.5x the sauce and fell in love with it! I have to try this. I made it just how the recipe is written but with extra cashews because why not? Chop the fruit and set aside. I think its a great base recipe as written; my personal preference is just for more veggies and sauce because I wanted it to be more of a main than a side. Used a variety of fresh and frozen veggies, and used red pepper flakes instead of the chili sauce. Condiments. Source: Quinoa with Stir-Fried Vegetables This Quinoa with Stir-Fried Vegetables by Pascale Naessens is high in protein and makes a fantastic dish to share with guests or enjoy on a weeknight! Cover and cook for 3-4 minutes, stirring occasionally. I used the red pepper flakes As the recommended substitute for the chili sauce. I used garlic and dried chilli pepper, as per other recommendations. Just made this for dinner and my husband and I both LOVED it!! Tasty! Did. I used red instead of white quinoa which I soaked in water overnight with apple cider vinegar to improve the digestability of the quinoa (reduce antinutrients), which worked just fine. The photos are what sell it the most. Garlic Ginger Quinoa and Vegetable Stir Fry. The almond butter sets the flavor off in this dish. Heat a large skillet (or wok) over medium-high heat. I meant to make this just like it said but I used farro and I’m pretty sure I doubled the broccoli (a happy accident!). Taste and adjust flavor as needed, adding more chili garlic sauce for heat, lime for acidity, maple syrup for sweetness, almond butter for nuttiness, or coconut aminos for saltiness and depth of flavor. I thought the dish was very homey, felt like eating Sunday dinner’s growing up… just felt good in your mouth. Serve with the remaining sauce on the side. Minimalist Baker makes one cup 3/4 cup raw cashews 3 tablespoons nutritional yeast (can be found at health food store or Whole Foods) 3/4 teaspoon sea salt 1/4 teaspoon garlic powder Add all ingredients to a food processor and mix/pulse until a … Any tips on how I can get the quinoa to become crispy/crunchy? So good!! Can’t wait to try this; I know I will love the sauce too! I am in love with this sauce! I bet that’s insanely delicious and can’t wait to try this one! I did add an extra tablespoon of peanutbutter to the sauce. Apr 4, 2017 - Thai pineapple fried rice recipe. I just thought it tasted…weird? Stir in garlic and cook for 1 minute. You can also subscribe without commenting. You will also find the nutrition information section and recipe index at the back of the cookbook helpful. The sauce was amazing and it was super filling. question because i have this problem with making fried rice (using jasmine rice): do you have to slightly undercook the quinoa (rice) to not have it get mushy when pan-frying it? Just be sure to use a gluten-free vegetable broth, as all the other ingredients (including the butter, onion, garlic, quinoa, and Parmesan cheese) are all gluten-free and safe for anyone avoiding wheat. Thank you! I made it with the Sticky Sesame Cauliflower recipe from Chocolate Covered Katie’s blog, so I left the broccoli out of the fried quinoa and added some peas instead. I had cauliflower left over so I put that with the broccoli, also, next time I will add some black beans for added nutrients. I’ve never had quinoa taste this decadent! I’m just starting to transition to being vegan, and I’m so glad I found your blog! Feel free to follow us on Facebook https://www.facebook.com/pages/Smiths-Vegan-Kitchen/1424673661122943, Minimalist Baker’s Everyday Cooking CB by Dana Shultz. We’re so glad you enjoyed it, Kara! Can sub peanuts if no cashews on hand. If you’re like us, you have leftover quinoa in the fridge most days. Or even firm tofu. While that is happening, whisk together the tamari, pineapple juice, honey & vinegar. Thanks so much for the lovely review! If you’re into this dish, be sure to check out our Vegan Fried Rice, 30-Minute Cauliflower Rice Stir-Fry, Almond Butter Tofu Stir-Fry, or General Tso’s Tofu Stir-Fry! xx. Hi Rina! The recipes are very hit or miss (sadly most have been misses here). Hope this helps! Scaled back on the spice so the 2.5 year old would eat it. Hello, I’m a huge fan of your page, I’m currently making this dish , What can I use instead of chili garlic sauce ? I used Carrots, Bok Choy, Tofu and TOTALLY switched up the sauce. Barbecue Jackfruit and Pineapple Quesadillas. I followed the recipe exactly except I used Tamari instead of aminos. I think chickpeas would be lovely! I had no idea what to make for lunch today so I remembered this website and found this recipe! Great recipe- this just might need to become a weekly staple :D. I used soy sauce instead of coconut aminos, and reduced it by 2 1/2 tablespoons. Once hot, add sesame oil (or water), carrots, and one third of the coconut aminos. This recipe is also a great way to use up leftover veggies. Should I be toasting them for longer at the start? Thanks so much! This is great! Simple to make and super satisfying. Thanks for the recipe. I love the almond butter in the sauce! And sharing with friends and family. Super filling. Thanks so much for the lovely review! Garlic Pineapple Stir-Fried Quinoa Minimalist Baker’s Everyday Cooking CB by Dana Shultz 1 & 1/4 cups uncooked quinoa, rinsed (I used 1 cup and saved the 1/4 cup) 1 & 1/2 cups water 3 tablespoons toasted sesame oil or coconut oil 1 cup diced green onion ***I used regular onion 1 cup green pepper (not in her original recipe) 3 cloves garlic, minced 1/2 cup peas, fresh or frozen 2/3 cup roasted, salted cashews (I … Thank you so much! Stir in the coconut oil, juice and zest of lime, salt and pepper. Do you need to use white quinoa for this? If you like heat, Sprouts sells a great organic red sriracha sauce under their name. Add sesame oil and rinsed quinoa. Reheat on the stovetop until hot. So thumbs up Minimalist Baker! Add the quinoa and the rest of the ingredients (except the sesame seeds) and cook for 2 minutes more. Followed the recipe exactly including the cashews. 1/2 cup Ketchup. Might even try pineapple next time. I have a rice allergy and so cannot have even vegan fried rice, and it was one of my favorite meals before my allergy appeared. Cook for another 2 minutes. Was so easy & so flavorful! Will keep in the refrigerator up to 1 week or in the freezer up to 1 month. We’re so glad to hear it, Senga! If you try it let us know how it goes! We are in transition to a plant-based lifestyle. I loved the cashews as well such a great addition. Refrigerated. :) your recipes are so yummy, makes the transition easier. Made some of the crispy peanut tofu to go with it, using almond butter there too rather than peanut butter. Thanks so much for sharing! I also added white onion I had leftover and that was great in it too! I could see us adding tofu as well in the future. I did enjoy the combo of veggies, cashews, and quinoa together, but I think would’ve preferred it with maybe just some soy sauce on top. And some extra spice, because I like things spicy. Transfer cooked quinoa to a glass bowl or storage container and refrigerate (uncovered) to cool. Cheers! It’s great with any vegetables, really, if you have odds and ends to use up. I definitely recommend adding extra veggies than what the recipe calls for. Thanks for sharing your experience, Nicole!! I wanted to use quinoa but realized I only had half a cup! Thanks so much for the lovely review! I add extra chili garlic sauce and loved it. I added 2 eggs at the last minute to get a little extra protein. Season with a pinch of salt and set aside. We’re so glad you enjoyed it, Lauren! Wonderful dish! Add the cooked quinoa and two-thirds of the sauce (reserving the rest for serving). For this Garlic Ginger Quinoa and Vegetable Stir Fry recipe, there wasn’t a ton of prep since the hard part was already done. I did this yesterday! Omg! Thanks so much for sharing! Its delicious and provides lots of protein. Once completely cooled, cover. Yay! You will not be subscribed to our newsletter list. Easy to make – a good one when you don’t feel like making a big effort but still want something tasty and healthy. Dana does it again! :). Quick + easyFreshFlavorfulCustomizableNutrient-packed& Super delicious. Minimalist Baker's Everyday Cooking: 101 Entirely Plant-based, Mostly Gluten-Free, Easy and Delicious Recipes - Kindle edition by Minimalist Baker. The first batch was eaten immediately by us 4, which left nothing for the 5th family member who would be home soon. Ive made this several times and its always a huge hit! It becomes boring, like when you bake, so I added a red pepper to the mix. I thank you for posting this recipe. Also, chili garlic sauce is the bomb! Probably making it again tomorrow for my lunches this week b/c I’m now a liiiiiitle bit obsessed. While it was tasty, I couldn’t seem to get the crunchiness, even after leaving the quinoa for a couple of minutes at the bottom of the pan to get crispy at the end. I only have one cup of quinoa in kitchen today so I put that and a can of black beans in it to stir as well. Quinoa is healthier than rice and takes the same amount of time to cook and prepare (you’ve got to rinse both). The sauce was the perfect amount even with my extra veggies. Add cooked quinoa and the remaining one third of the coconut aminos. I made this last night for dinner, and it was SO good! Thanks for the recipe! Love all the veggies in it. You can also, Vibrant Collard Green Wraps with Green Curry Tahini Sauce, Nourishing Chocolate Banana Adaptogenic Shake. Add water and bring to a boil. My husband said, that was a very tasty dinner in a very satisfied time! You should be able to find what you are looking for by going to “All Recipes” and sorting by “Special Diet” for “Oil-Free” and “Vegan”. So, I steamed the carrots and brocoli before, and used soy sauce instead of coconut aminos. I subbed tamari for coconut aminos and used a little less. Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. I didn’t have garlic chilli sauce. My boyfriend and I were craving Chinese so I decided to attempt a healthier version. I made this for dinner last night and it was delicious! ABRAMS Books sent me Cali’flour Kitchen in exchange for an honest review. I loved this! I’ll never relish a radish or turn up for turnip, but cauliflower I could eat all day. Had half a cup and ends to use up this garlic butter quinoa is than! Sit at the end product too salty to be use as a topping so they a..., my taste buds didn ’ t have any limes on hand taste this decadent just! 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