I met a friend for coffee this morning and she mentioned that she’d recently been introduced to my humble little blog here. She told me she’d enjoyed reading my blurbs and I know that she’s tried a couple recipes as well. It made me realize, not for the first time, that I really need to continue posting here. I miss being able to check into my own archive and find dishes that we’ve all enjoyed and to be honest, I have dozens upon dozens of recipes in need of blogging that we’ve loved over the past few years. So without further explanation, let’s get to a recipe! This one comes from Happy Healthy Life and as you’ve come to expect it’s simple to pull together.
pineapple note: If serving in pineapple boat you will need whole pineapple, if not serving in boat, you just need about 2 cups fresh pineapple.
- Tofu cut into cubes
- 1 Tbsp maple syrup
- 2 tsp tamari
- fine black pepper
- 1/2 cup red onion, diced
- 1 cup mushrooms, sliced
- 1 1/2 cup fresh pineapple, diced
- 4 cups cooked quinoa
- 1 cup kale, shredded
- 1/4 cup nutritional yeast
- 1/2 cup finely diced pineapple
- 1 Tbsp mint, chopped
- olive oil
- 2 Tbsp tahini
- 3 Tbsp pineapple juice
- 1 tsp chopped mint
1. Cook the quinoa according to package directions. Once cooked, set aside.
2. Heat the olive oil in a deep saute pan on high then add tofu & allow to sizzle for a minute or so. Add tamari and maple syrup with a generous layer of black pepper. Cook on high 2 minutes on both sides, then add in the mushrooms and onions. Cook until the veggies are tender.
3. Add the quinoa, pineapple, mint, kale & nutritional yeast to the pan & cook for about 3 minutes, moving the quinoa around so it cooks on all sides. A few crisped bits of quinoa is a good thing. Do a quick taste test and add a splash of tamari or maple syrup if needed. Transfer the fried quinoa to a bowl. Set aside.
4. Quickly saute the pineapple garnish. Just brown the edges a bit.
5. Mix your dressing. Set aside.
6. Dish up the fried quinoa, adding the pineapple garnish over top with a few sprigs of fresh mint. Serve with the dressing on top or to the side.