1 cup dry quinoa
1 cup coconut milk
1 cup vegetable broth
1/3 cup chopped green onions
1 tablespoon minced ginger
2 teaspoons minced garlic
1 cup frozen peas
1 cup pineapple
1/4 cup cilantro, chopped
1 tablespoon lime juice
2 tablespoons reduced sodium soy sauce
1/2 cup scrambled tofu (optional)
garnishes: lime wedges, peanuts, cilantro, cherry tomatoes
Place a saucepan over medium-high heat and add quinoa, stirring every minute or so until quinoa is toasted.
Combine coconut milk and vegetable broth and add to quinoa.
Bring to boil. Lower heat to a simmer, cover and cook for 15-20 minutes, or until liquid is absorbed.
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 saute for a minute or two.
Add peas, pineapple and cilantro and saute for an additional minute.
Add quinoa to the skillet and cook until starting to slightly brown and crisp.
Finish with lime juice and soy sauce and add in scrambled tofu (if using).
Garnish and serve!!