Pineapple Fried Quinoa Gluten Free

1 cup uncooked Ancient Harvest Quinoa
2 cups Kitchen Basics Chicken Stock
1 Tbsp Vera Jane’s Extra-Virgin Olive Oil
2 cloves garlic, pressed or minced
1 bunch green onions, finely chopped
1½ cups diced pineapple
1/4 cup San-J Organic Tamari Wheat-Free Soy Sauce
2 Tbsp House of Tsang Pure Sesame Seed Oil
1/2 tsp red pepper flakes, or to taste

Place quinoa and chicken broth in a 1½ quart saucepan and bring to a boil. Reduce to simmer, cover until the quinoa is tender, and cook until the liquid has been absorbed, about 10 to 15 minutes. Quinoa appears soft and translucent when done, and the germ ring will be visible along the outside edge of the grain. Heat a skillet over medium heat, add olive oil and cook garlic while

stirring for 2 minutes, then mix in green onions and heat through. Stir in pineapple; add the cooked quinoa. Toss with soy sauce, sesame seed oil, and red pepper flakes heat thoroughly.

Makes 12 servings

Per serving: 105 calories; 4g total fat; 1g saturated fat; 0mg cholesterol; 402mg sodium; 14g total carbohydrates; 4g protein;

Allergy Warning: Contains Soy

Click here for a printable version