Sundays generally are “prep meals for the week” for the Englishman and I. We update our weekly calendar whiteboard with meals for the next week and figure out how much we can prep on Sunday since we both work long hours and aren’t usually in the mood to be in full on dinner prep mode after work.
This Sunday was no different. The Englishman got to baking his bread for the week (bread recipes to come soon!), I prepped pasta and butternut squash to make this tasty dish on Monday, and I made a big batch of quinoa that could be used for a variety of meals throughout the week.
Since I knew we were having fresh fish for dinner tonight, I figured I could get creative and use some of the quinoa to make a delicious side dish that would complement the fish. Enter Pineapple Ginger Quinoa.
This side dish is very simple, and can be jazzed up with some peppers or veggies of your choice! I kept it pretty basic this time around, but I think for next time I’ll add in some chives or cilantro to kick it up a bit.
Pineapple Ginger Quinoa
1 cup cooked quinoa
2 tablespoons coconut oil
2 cups pineapple (I used fresh, but canned will work)
1 large shallot
1 tablespoon olive oil
2 tablespoons fresh ginger
1 lime, cut into wedges
salt and pepper to taste.
If you don’t have cooked quinoa already prepped, cook your quinoa until it is light and fluffy. I tend to add the coconut oil while the quinoa is cooking, but you can add it in later (or omit it) if you like.
While the quinoa is cooking, cut up your shallot into small pieces and dice your pineapple into small chunks.
Once quinoa is fully cooked, pour the tablespoon of olive oil into a skillet and saute your chopped shallot until it starts to turn a golden brown. Add in the quinoa, pineapple, ginger, coconut oil (if you didn’t cook the quinoa with it) and mix well. Cook for an additional 3-5 minutes.
Garnish with lime wedges and enjoy either by itself or as a side dish. Like I mentioned above, this dish pairs very well with fresh fish as pictured below.