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Pineapple Shrimp Quinoa Stir Fry Bowls! Minimal work and so much flavor; these sweet and spicy bowls will become your favorite healthful dish when you need a quick, nutritious dinner!
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Pineapple Shrimp and Quinoa Stir Fry

These sweet Pineapple Shrimp and Quinoa Stir Fry bowls are healthy and filling, with sweet flavors of pineapple and bell peppers.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Lunch, Main Course
Cuisine: American
Servings: 2 servings
Author: The Kitchen Prep

Ingredients

For Sauce

  • ¼ cup reduced sodium soy sauce
  • 1 teaspoon sriracha or chile paste more if you like it spicier
  • 1 teaspoon rice vinegar
  • 1 cup pineapple tidbits divided {I used frozen that had been thawed a bit}

For Stir Fry

  • 1 teaspoon sesame oil
  • 1 tablespoon olive oil
  • 12 large shrimp {frozen & defrosted or fresh}
  • ½ a small onion sliced
  • 1 cup broccoli florets
  • 1 cup frozen mixed peppers {red yellow & green}
  • 2 cups cooked quinoa*
  • ¼ cup scallions chopped

Instructions

  • In the bowl of a food processor, combine soy sauce, sriracha or chile paste, rice vinegar and ½ cup pineapple tidbits. {Reserve the other half of the pineapple for the stir fry.} Blend until totally smooth, then set aside.
  • Heat the sesame oil and olive oil in a wok or large skillet over high heat. Add shrimp and cook until they become opaque and slightly caramelized, about 3-4 minutes.
  • Add the onion, broccoli, peppers and remaining pineapple tidbits to the pan and cook until the vegetables start to become tender and charred in spots, about 4-5 minutes.
  • Pour the sauce over the mixture and toss to coat. Cook until the sauce is reduced a bit {but try not to overcook the veggies or they'll get too mushy}.
  • Add the cooked quinoa and scallions, stirring continuously until it's combined with the sauce and heated through.
  • Serve hot, garnished with extra scallions if desired.

Notes

I like to make a big batch of quinoa in the beginning of the week and either freeze or have ready to go in the fridge. I use this easy method: Preheat the oven to 375. Line an 8x8 inch pan with foil -- make sure it covers the whole thing and extends over the edges. Place 1 cup uncooked quinoa in the lined baking dish {add salt if you'd like} and pour 1 ½ cups boiling water over top, mixing it slightly. Tightly cover the pan with another piece of foil. Bake for 35-40 minutes until the quinoa is cooked through. Fluff with a fork.