Delectable Hawaiian Vegan Luau Feast: Pineapple Fried Rice & Coconut Lime Quinoa Salad

Allergens

Soy (in soy sauce or tamari), Coconut

Ingredients

• 1 cup quinoa 2 cups water or vegetable broth 1 can (14 oz) coconut milk 1 tbsp olive oil 1 medium pineapple, diced 2 cups frozen mixed vegetables 1 cup shelled edamame 1/4 cup soy sauce or tamari 3 tbsp rice vinegar 2 tsp sesame oil 1 tsp sugar Salt and pepper to taste 1 lime, zested and juiced 1/2 cup fresh cilantro, chopped 1/2 cup green onions, thinly sliced

Instructions

1. a. In a medium saucepan, combine the quinoa with water or vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until cooked through. Fluff with a fork and set aside. b. In a large pan or wok, heat olive oil over medium high heat. Add diced pineapple and cook for about 4 minutes until slightly caramelized. Remove from the pan and set aside. c. To the same pan, add mixed vegetables and edamame. Sauté for 5 7 minutes or until heated through. d. In a separate bowl, mix together soy sauce, rice vinegar, sesame oil, sugar, lime zest, lime juice, salt, and pepper to create the dressing. e. Combine cooked quinoa with pineapple, sautéed vegetables, edamame, and dressing in a large bowl. Toss well to combine and let marinate for 10 minutes. f. Garnish with fresh cilantro and green onions before serving.

Chef’s Insight

The combination of flavors and textures in this recipe creates an unforgettable dining experience that will transport you to the tropical paradise of Hawaii.

Notes

This recipe can be easily scaled up or down depending on the number of servings needed.