Recipe of the Month

Pineapple Quinoa-Done Two Ways
~~Leslie Gecy

This recipe uses pre-soaking of quinoa.  By soaking first, you will find that the quinoa is easier to rinse.  But, also note that the cooking liquid is reduced when you use the presoak method.

1 C quinoa
1-1/4 C pineapple juice
1 tbs grapeseed oil, or olive oil
1 C pineapple chunks
1 organic red bell pepper, chopped
1/4 tsp sea salt, optional
1/4 tsp crushed red chilies, optional

Version #1 Quick-Way:  This uses only the first 2 ingredients. Soak quinoa for 30 minutes in water and then rinse until rinse water runs clear. Add pineapple juice. Bring to a boil, reduce the heat to simmer and cover. Cook until juice is absorbed, approximately 15 minutes. When done, the grains appear translucent, with a partially detached kernel germ looking like a little white tail. Set the pot off of the heat and let sit for 5 minutes. Uncover and fluff with a fork. Serve as-is or make into a quinoa stir-fry.

Version #2  Stir-Fry:  Cook quinoa as above and let cool. To make into a stir-fy, heat olive or grapeseed oil in a skillet. Add pineapple chunks and red pepper. Sauté until the pineapple and pepper soften. Add the cooked quinoa and sauté for an additional two minutes. If using salt and red pepper, add at this time, or omit. Serve warm.

Notes: You can make this with a fresh pineapple, You will get about 1 cup of chunks from half of the pineapple.  Scrape the rinds to make the juice.