Pineapple quinoa

Preparation time: 35 min
Cooking time: 35 min

Difficulty level: moderate
Source: self
Servings: 5-6 people

Ingredients:

Quinoa: 3 cups

Water: 4 cups 

Pineapple: 2 cups (ripe fruit, diced)

Pineapple juice: 3/4 cup (you can use the juice drained from cutting pineapple)
Oil: 1-2 tsp
Cashews: about 12 (coarsely chopped)

Green peas (fresh or frozen): 1/2 cup
Bell pepper: 1, julienne cut
Red chili powder: 2 small tsp

Turmeric powder: 1 small tsp

Chili garlic paste: 1 1/2 tblsp

Salt: to taste
Coriander leaves: for garnishing
Mint leaves: for garnishing

(optional) for additional spice, Thai chilies: 1 green & 1 red chilly

Procedure:

Slice a whole pineapple vertically, such that the whole stem is on one portion (slice at a slight offset from the center). Scoop out the pulp using a sharp narrow knife. Dice the fruit into 1/2" cubes. Keep aside the drained juice from chopped fruit.

In a pot or deep pan, add quinoa and water. Bring to boil, then cover with a lid until the water is almost drained, then cook uncovered until quinoa is completely done. Keep aside.

Heat oil in a pot, add cashews and fry until golden brown. If you're using Thai chilies, fry them in now; then add peas, saute for a couple of minutes until almost cooked. Add bell pepper and continue to saute for a few minutes until done but still crunchy. Add red chili powder, turmeric powder, salt; cook for a minute. Add  chili garlic paste; cook for a minute. Pour in pineapple juice; cook for a couple of minutes. Finally add quinoa. Mix well. Turn off heat. Mix in the pineapple cubes. You can use the scooped out pineapple bowl as your serving dish! Garnish with coriander and mint leaves.

Tips:

• Use 1 1/3 cups of water to cook 1 cup of quinoa.
• Use pineapple juice while cooking quinoa for a dryer texture for your dish.