This was just a basic stir fry, with a couple of interesting additions. First, instead of using rice or noodles, I supplemented the vegetables with quinoa. A slightly different texture, but also very high in fiber and protein. And gluten free, if you care about that sort of thing. Second, instead of cooking the quinoa in straight water, I took an idea from Veganomicon and cooked the quinoa in a combination of water, pineapple juice, and soy sauce. It added another flavor dimension, a little sweetness in the background.
The rest of the stir fry was pretty basic, lightly sauteed and steamed onion, bell pepper, broccoli, and swiss chard (I added this in because we had a bunch in our CSA and, try as I might, I don't really like it. I know it's super healthy, so stir fry is a good way to use it to create some bulk and add nutritious vitamins.) I seasoned the vegetables with a drizzle of sesame oil and ginger rice wine vinegar. Once the quinoa was cooked, I mixed the vegetables in, and added the can of diced pineapple chunks. Kind of a nod to a sweet and sour stir fry, it was a nice, lighter alternative to my usual super spicy, peanutty sauces.
Quinoa Stir Fry with Pineapple
1 cup quinoa
1 cup water
1 cup pineapple juice (from one can diced pineapple)
1 Tablespoon soy sauce
Vegetables of your choice
1 can diced pineapple
In a saucepan, bring water, pineapple juice and soy sauce to a boil. Stir in quinoa. Reduce to a simmer and cook for 15-20 minutes until liquid is absorbed.
Saute or steam vegetables in a separate pan. Season with sesame oil and rice vinegar.
Add vegetables to cooked quinoa, and stir in pineapple chunks.
Garnish with additional soy sauce if desired.