Makes 3-4 servings
Pineapple fried rice gets a recipe makeover that features rainbow chard and quinoa. Rainbow chard is a colorful leafy vegetable known for its bright yellow and pink stems. It has an earthy and slightly bitter flavor that pairs well with sweet pineapple. I swapped out rice for quinoa in this recipe to make it gluten free and higher in protein. Quinoa contains all of the essential amino acids, which make it a complete protein. Try making this nutritious quinoa with rainbow chard and pineapple recipe and savor its sweet and savory flavors.
½ tbsp. coconut oil
½ onion, diced
2 cloves garlic, minced
1 ½ cups pineapple, diced
1 bunch rainbow chard, chopped into ribbons
3 cups cooked quinoa
½ cup roasted cashews
3 tbsp. liquid aminos
- Add coconut oil to a large saucepan over medium high heat. Sauté onions and garlic for one minute until fragrant. Add in the rainbow chard and sauté for 8 minutes until tender.
- Add in pineapple, quinoa, liquid aminos, and cashews and sauté for 2 minutes. Transfer to a bowl. Serve and enjoy!
By Tiffany Wu / Guest Blogger
Tiffany is a student at JMU, majoring in dietetics. Her family owned a Chinese restaurant when she was growing up, so her passion for food and cooking began at an early age. She especially likes creating delicious and healthy plant-based recipes.