Thai-style Pineapple Fried Quinoa

A quick and fancy-ish weeknight meal.

Melissa A. Matthews
One Table, One World

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illustration by author

Back in the early 2000s, let’s say circa 2006/7 — when I first started eating Thai food — there was Thai restaurant and Sushi Bar in Dupont Circle (Washington D.C.)that saw me every week. You know what I ordered every week? Thai-style pineapple fried rice and unagi rolls.

Throughout the years, that rice recipe stuck. It was a default dinner for us when we first moved in together, BUT then we went plant-based and to some degree, rice-free. Somehow, though, my ancestors whispered it to me early this week as I was about to call it quits on a quick meal and reach for the delivery app. I swapped the rice for quinoa because we don’t eat rice anymore.

The heaviest lift for this recipe is the prep.

Here’s what you’ll need:

1 cup of veggies diced (whatever you have in the fridge)

1 can-drained/ 1/2 fresh pineapple diced

1 Roma tomato (quartered)

1–2 cups quinoa

1 large clove of garlic

1 pimento pepper

Chinese garlic paste

Soy sauce

Apple Cider Vinegar

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