This lightly flavoured fluffy quinoa is the perfect accompaniment too many dishes served at Christmas time. The pineapple isn’t overwhelming as only the juice is used, grill a few pineapple rounds if you’d like even more flavour.
Packed full of protein quinoa can most commonly found in white, red and black varieties, however there are actually more than 100 types! For this recipe use the white variety.
Pronounced “keen-wa” it is also high in calcium and a good source of iron, phosphorous, B vitamins and vitamin E. The Incas called it the mother grain, and it is a nice, faster-cooing alternative to brown rice with a sweet, nutty taste.
This recipe is one of Wendyl’s from her book Mother’s Little Helper.
1 cup white quinoa, rinsed and drained
1 cup pineapple juice
1 cup cold water
1/4 tsp soy sauce
Combine the quinoa, juice, water and soy sauce in a pot. Cover and place over hight heat until it boils. Stir a few times, and turn the heat to medium and cook for another 15 minutes or so, until all the liquid has been absorbed and the quinoa is fluffy and translucent.
This is wonderful served with stir-fried vegetables. For extra flavour grill a few pineapple rounds on the BBQ and add as a garnish.