Eats: Pineapple? More like Fine-apple 🍍
Okay, so I love food. More specifically I love delicious and healthy food that is made by someone I love. It's literally my favourite thing, and for as long as I've known her, (13 years to be exact -- shout out to Jess-idillas, #riplactose #ripgluten) my homegirl Jessica has amazed both my eyes and tastebuds with her culinary arts. With surprising and tantalizing creations, mostly based on colourful plants, international spices, lean meats, and is gluten free and lactose free, she prides herself on as being spur of the moment in her creations and is not confined too heavily by a set of rules in the kitchen. As a result, her food is always delicious, unique, and always full of love. Today I'm proud to share an awesome Pineapple Quinoa Fried "Rice" recipe that she has lovingly shared and encourages you to try out! How gorgeous is this? And it tastes EVEN BETTER.
Take it away, Jess xo
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Pineapple Quinoa Fried ‘Rice’
The amazing part about pineapple, apart from being simply AMAZING, is all the wonderful benefits that anyone can gain from incorporating them into their diet! It is super high in vitamin C but also bromelain, a super awesome proteolytic enzyme (which helps you digest protein), which also is an anti-flammatory that keeps your blood clean and fights various diseases and cancers. If that doesn’t get you beyond thrilled to eat some scrumscious food, than these ingredients should!
To eyeball (not in any specific order) .
- 1/2 C cooked & Cooled quinoa
- 1/2-1 C full fat coconut milk
- 1 TBSP red curry paste
- 1/2 red bell pepper
- 1 finely chopped carrot
- 1/2 sweet onion
- 1/2 C finely chopped pineapple
- 1 full chicken breast (optional, without it would be #vegan)
- 2 TBSP raw cashews
- 1 TBSP finely chopped lemongrass
- 2 TBSP chopped scallion
- 1 glove of garlic
- 2+ TPSP cilantro
- 1 TBSP (if you like it spicy like me😏) Thai chilis, sriracha, chili sauce, etc: to taste!
*I also cook errrythang in coconut oil, I think the flavour enhances this dish in particular and it's the perfect addiction of plant based saturated fat that is stable at high cooking temperatures and doesn't morph into a transfat unlike Extra Virgin Olive Oil, which is what makes it ideal for cooking!
Process:
Heat pan or wok under high heat, when pan is hot bring heat back down to a medium/low heat & toss garlic, 2/3 TBSP lemongrass, onion into the pan with a tsp or coconut oil. Let everything go golden (not burnt—or you're starting again!) then toss in carrots and red bell/capsicum pepper, give it a stir and monitor it as it cooks making sure nothing is burning or sticking.
In a blender or food processor, blend coconut milk with the lemongrass and red curry paste, then set aside.
Take your cooked & cooled quinoa, for any newbies follow the suggested water to quinoa guide ratio and bring to a boil then let simmer for 12-18 minutes & Bob’s Your Uncle! Toss into the presumably cooked veggies and mix until fully incorporated and then add your diced pineapple and any juices remaining, this is more delicious flavour-- don't fight it!
When that's simmered, add your coconut milk milk concoction and mix it all up!
Lightly smash a few cashews, leaving some whole and throw into your glowing pan! When you're done this, turn off the heat to your pan, fret not it'll continue to lightly cook and stay warm regardless!
Almost there—chop up your scallions, cilantro, chili’s and mix most of them into your dish.
Now, while you can simply serve this dish on a plate, I suggest have some fun and use your lovely pineapple as a great serving dish to impress your friends, or even yourself! Food should invigorate all your senses! With your hollowed out pineapple scoop your creation in and garnish with more scallion & cilantro then enjoy !
This dish is undoubtedly tasty af. But it's simple and equally impressive!
Eat Colourfully & Live Colourfully.
Cheers,
Jessica
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@missjessssica
