Pineapple and Shrimp Fried Quinoa from Closet Cooking 

A tasty Thai style fried rice made with quinoa along with shrimp and pineapple.

Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
  • 1 cup quinoa, well rinsed
  • 1 cup coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon oil
  • 1/2 pound shrimp, peeled and deviened (omit for vegetarian)
  • 2 shallots, diced
  • 1 tablespoon garlic, finely chopped
  • 1 tablespoon ginger, grated
  • 2+ bird eye chilies, sliced
  • 1/2 red pepper, diced
  • 1 cup pineapple, cut into small pieces
  • 1 egg, lightly beaten (omit for vegan)
  • 1/2 cup peas
  • 1/4 cup raisins
  • 1/4 cup peanuts or cashews
  • 2 teaspoons curry powder
  • 2 tablespoons fish sauce (or soy sauce for vegetarian)
  • 1/2 lime, juice
  • 2 green onions, sliced
  • 1 handful cilantro, chopped
  1. Bring the quinoa, coconut milk and broth to a boil in a medium saucepan, reduce the heat and simmer covered until the liquid is absorbed and the quinoa is tender, about 15-20 minutes.
  2. Heat the oil in a wok or large pan over medium high heat.
  3. Add the shrimp, garlic, ginger, chilies, pepper and pineapple and saute until the shrimp is almost cooked, about 3 minutes.
  4. Add the egg and cook, stirring for a minute.
  5. Add the quinoa, peas, raisins, peanuts, curry powder and fish sauce and cook for 5 minutes.
  6. Taste test and remove from heat mixing in the lime juice, green onions and cilantro.