Pina Colada Quinoa Stirfry


We’re channelling all the summer vibes with this tasty tropical dish! It may look fancy served in a pineapple boat but don’t be fooled, sans the styling it’s actually super quick and easy to make, and a brilliant light week-night dinner, perfect for using up any leftover cooked chicken, but also relish as a vegetarian meal.



2 cloves garlic - diced

1 thumb size piece of ginger - grated

2 tbsp tamari

3 tbsp coconut milk

1 tsp fish sauce ( Vego option: extra tamari ) 

Juice of 1 lime

½ mild chilli - thinly sliced

1 small cucumber quartered and chopped

½ cup of fresh mint leaves

1 cup quinoa white

1 cup cashews

1 cup of leftover chicken - shredded ( Vego option: tofu ) 

½ pineapple cut into small chunks

(or to serve in a pineapple boat: 1 whole pineapple cut in half, with the flesh removed and half cut and set aside for the stirfry)


2 Tbsp Vegetable Broth Garden Veggie 


1. Cook the quinoa according to packet instructions. Add in Vegetable Broth.

2. Heat coconut oil in a pan, add in chopped pineapple, garlic and ginger, fry for 2 minutes to soften and caramelise.

3. Add in leftover chicken and cashews, cook for a further 2-3 minutes.

4. Add in cooked quinoa, chilli, tamari, coconut milk, fish sauce and lime juice, cook for another 2-3 minutes. 

5. Take off the heat, add in cucumber and mint leaves, stir to combine then serve!

6. Season with a little more tamari or lime juice if desired.


Vegetable Broth Garden Veggie

Vegetable Broth Garden Veggie

From $24.95

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