About this recipe:This dish is similar to pineapple fried rice, only it uses quinoa instead. Quinoa is stir-fried with eggs, garlic, spring onions, coriander and pineapple. It's perfect as is or serve alongside Chinese food.
170g uncooked quinoa
475ml chicken stock
1 tablespoon groundnut oil
2 tablespoons chilli oil
5 cloves garlic, pressed or finely chopped
1 bunch spring onions
125g diced pineapple
1 tablespoon chopped fresh coriander
4 tablespoons soy sauce
1/2 teaspoon crushed chillies or to taste
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Method Prep:15min › Cook:40min › Ready in:55min
Rinse quinoa until water runs clear. Bring the quinoa, chicken stock and water to the boil in a saucepan over high heat. Reduce heat to medium-low, cover and simmer until the quinoa is tender and the liquid has been absorbed, about 15 to 20 minutes.
Beat the eggs in a bowl. Heat a frying pan over medium heat. Cook and stir eggs until scrambled. Remove eggs from the frying pan and set aside. Heat groundnut oil and chilli oil over medium-low heat. Cook and stir garlic for 2 minutes, then stir in spring onions to heat through. Stir in pineapple and coriander, then add the cooked quinoa. Toss with scrambled eggs, soy sauce and crushed chillies until thoroughly heated.
Make it vegetarian
Easily make this vegetarian by using vegetable stock instead.