Description
Pineapple and Ham Quinoa Stir Fry is a quick and easy meal that comes together in 25 minutes. It’s got the sweet and salty from the pineapple and ham, plenty of veggies and complex carbs/protein from the quinoa. This recipe is great for a weeknight meal and the leftovers reheat really well.
Ingredients
- 1 cup uncooked quinoa
- 2 cups filtered water
- 2 teaspoons coconut oil, divided
- 3 green onions, sliced
- 1 8 ounce can sliced water chestnuts, drained
- 1 egg
- 1 teaspoon sesame oil
- 2 cups ham, cut into cubes
- 2 cups fresh pineapple cut into chunks
- 1 cup green cabbage, shredded (you could also use store-bought coleslaw mix)
- 1 cup frozen peas, defrosted and drained
- 1/2 cup cilantro, minced
- FOR THE SAUCE:*
- 1/2 cup gluten free soy sauce**
- 2 tablespoons sweet rice wine
- 1/4 cup honey
- 3 cloves garlic, minced
- 2 inches fresh grated ginger
Instructions
- In a small sauce pot with a tight-fitting lid add the uncooked quinoa and water. Cover and bring to a boil, reduce to a simmer and cook covered for 15 minutes, or until all of the liquid has evaporated. Remove from the heat and set aside.
- While the quinoa is cooking gather and prep all of your ingredients as described above and place them each in their own bowl by the stove.
- Whisk the egg and the sesame oil together; set aside.
- Whisk all of the sauce ingredients together; set aside.
- Once the quinoa is cooked heat a wok or a large skillet with high sides over medium heat. Melt the coconut oil and add the green onions and water chestnuts, plus 1 tablespoon of the sauce. Saute for 3 minutes.
- Push the veggies up the side of the wok (or to the edges of the skillet). Add the rest of the coconut oil to the center of the pan. Once it’s melted add the whisked egg. Gently scramble the egg by pushing the egg around the center of the pan. Once the egg is mostly scrambled, about 2 minutes, stir to combine the egg with the green onions and water chestnuts in the pan.
- Add the ham, pineapple, cooked quinoa, and sauce. Stir until well combined and allow to heat through, about 3 minutes.
- Stir in the peas and cabbage. Cook for 2 minutes.
- Remove from heat and stir in the chopped cilantro.
- Serve immediately. Leftovers keep for 5 to 6 days and reheat nicely.
Notes
*The stir fry turned out to be pretty saucy and salty from the soy sauce, which we enjoyed. However when I tested this recipe I made half of the amount of sauce and it was also good. If you know you prefer your stir fry to be a little more on the dry side, then cut the ingredients for the sauce in half.
**If you are sensitive/allergic or are trying to avoid soy you can sub the soy for coconut aminos. I did try it in this recipe. However I prefered the soy sauce, but the coconut aminos is a great alternative. It tastes pretty close to the soy sauce; it’s not quite as salty and a little more sweet. You might want to cut down on the honey in the sauce recipe if you do use the coconut aminos. I found coconut aminos in the organic section of my local grocery store. But, of course you can always find it onAmazon. I plan to do some more experimenting with coconut aminos in the future.
Recipe inspired by and heavily adapted from Iowa Girl Eats
