Pineapple + Cashew Quinoa Curry Bowl

Looking for something to spice up your week? This curry bowl is your answer! *hehe* A delicious bowlful of fresh veggies and healthy quinoa infused with mildly spicy curry topped with crunchy cashews and fresh pineapple. Mmm! This is seriously one of the yummiest dishes I have tried in a long time. And even though the ingredient list may seem lengthly, it is a really easy meal to throw together. The quinoa can be cooked days in advance and you can use canned pineapple if you don’t have time to slice up a fresh one (…the ARE a bit intimidating!)
Feel free to swap in your favourite veggies. And if you are not a fan of pineapple, you can easily add raisins instead. However, I must note, the pineapple and cashew combination really makes this dish. It can be served a protein-packed vegetarian main course or as a side dish. It can also be served at room temperature as a salad for summer picnics or BBQs.
Speaking of BBQs, Jesse and I had a BBQ with his sister Robyn and her boyfriend Louis on Monday. Robyn made a fantastic strawberry rhubarb pie for dessert. Yum!!! And I served up veggie kabobs and my favourite potato salad – Spring Potato Salad with Fresh Dill. I’ll be posting the recipe for the veggie kabobs later this week. They were delicious, especially when served topped with some homemade chimichurri sauce. Along with the veggie kabob recipe, I’ll be doing my first cookbook giveaway! So excited! :)
In my last post, I hinted about an announcement in regards to the blog. Nothing too major here folks :) I have just been thinking that I need to align my work on this blog with some personal goals. Therefore, starting next week, I’m planning on doing two special features per week!
The first feature is relating to my goal to eat more vegan meals on a weekly basis. You already all know about Meatless Mondays, right? Well, The Fig Tree will be hosting Vegan Tuesdays starting next week. I’ll be showcasing vegan recipes of both the savoury and sweet variety.
The second feature has to do with my love of travelling and trying new foods. Everything Thursday, I’ll be showcasing recipes with “global inspiration”. We are going to travel the world together and sample food from each + every country.
 I am really looking forward to focusing on these two new features and hope you’ll tune in :) I appreciate all of you who take the time to visit The Fig Tree on a regular basis. I’d like to know what you think! Please feel free to comment :)
Please contact me if you’d like to participate in either feature with a guest post.
 I’d love to have some contributors to mix things up a bit on the blog. If things go well with these two features, I’d like to add another one or two in the near future. In the end, it comes down to what you, my lovely readers want…and how motivated I am. *hah*
Hope you are all having a wonderful week! I know many places across Canada and the US are hitting extreme temperatures. What are you doing to stay cool?
Pineapple + Cashew Quinoa Curry Bowl

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 to 6 servings

Ingredients

  • 1 cup of uncooked quinoa; rinsed well
  • 1 and 1/2 cups of water
  • 1 tablespoon of canola oil
  • 1 small onion, diced
  • 3 cloves of garlic, peeled and minced
  • 1 red pepper, diced
  • 2 carrots, peeled and chopped
  • 1 large zucchini, chopped
  • 1 tablespoon of good quality curry powder
  • 1 heaping teaspoon of chile-garlic sauce
  • 1/2 teaspoon of ground coriander
  • 1 cup of diced paneer or 1 block pressed tofu; diced
  • salt and pepper to taste
  • 1 cup of fresh (or canned) diced pineapple
  • 1/2 cup of vegetable broth
  • 3/4 cup of unsalted roasted cashews
  • 2 tablespoons of freshly chopped flat-leaf parsley or cilantro

Method

  1. In a medium saucepan, bring the water and rinsed quinoa to a boil. Once boiling, reduce the heat to a simmer and cover. Cook on low heat for 15 minutes. Remove from heat and allow quinoa to sit for 5 minutes covered. Remove lid and fluff with a fork.
  2. In a large saucepan, heat oil on medium-high heat. Sauté onions until they are soft and lightly browned. Add garlic and sauté for a minute or so. Add the peppers, zucchini and carrots. Sweat the vegetables for 5 minutes and then add the curry powder, coriander powder, and chile-garlic sauce. Add the vegetable broth to create a sauce. Season with salt and pepper.
  3. Add the quinoa, pineapple pieces, cashews and tofu or paneer. Mix well. Heat everything through for 5 minutes at a simmer. Allow mixture to sit for about 10 minutes before serving. This will allow the flavours to develop. Note: Add more vegetable broth if the curry begins to get too dry. You want a consistency like a risotto, not a soup.
  4. Garnish with fresh parsley or cilantro. Enjoy! :)
Source: loosely adapted from Chloe’s Kitchen by Chloe Coscarelli

Comments

  1. says

    love the summery quinoa curry! i need some of that. and i need some goals too:) some months(read july) the creativity goes on vacation and goals and deadlines will probably help. :)

    • says

      I’ve been feeling the same way. My creativity has gone on vacation, so I thought I’d pick two features to work on every week to focus myself. I need focus. My brain has been all of the place lately. *hah*

  2. says

    What a beautiful recipe! I will be trying this ASAP! I am actually posting this really amazing tofu that your can either fry or put on the BBQ…this may just go perfect with it.

    Both those new features sound amazing! Excited and cant wait to see what is next :D

    P.S Those bowls are to die for

    • says

      Yum! I’m looking forward to your BBQ tofu recipe! I need to learn how to cook tofu better. I love it in restaurants, but HATE when I cook it. *hah*

      I fell in love with the bowls when I was in Minneapolis. Picked them up at Crate & Barrel :) BEST store for props! I spent WAY too much money there. LOL

  3. says

    first of all, i am so excited for your new features! i’m so happy to hear you are going to stick to your goals and make a vegan item every week. you go girl! i also love the global thursdays idea! i love seeing different food from around the world ;)

    and this quinoa bowl. girrrrrrl, i am making this tomorrow for dinner. it looks SO GOOD. heart you <3

    • says

      Awe, I’m glad to hear you are excited about my features! It’s scary, as now that I’ve said it…I am committed to doing it. LOL. But I’m excited to work on learning how to eat vegan (and fix my tummy) and how to cook (and discover) foods from around the world. I’m hoping to get people to do guest posts on places they’ve travelled to and a recipe associated with the place they travelled to. This way, I can live through other people who have travelled to exotic places! *hehe*

      It was super yummy, if I do say so myself! I ate it for breakfast, lunch AND dinner today. *hah* Let me know what you think :)

      heart you!!!! xoxoxo <3

  4. says

    I love this! Sadly I’m one of those people who would have to substitute the pineapple for something else b/c I’m allergic to it. :( And I like the idea of your new weekly features! Sounds super fun!

    • says

      Mango might be a nice substitution for the pineapple! :)

      Thanks Alison! I’m excited to work on my new projects. Thanks for always reading + all of your lovely comments :)

  5. Anonymous says

    I wrote a message before,must have punched the wrong button….Still feel the same tho,you have great ideas and a great
    Way with words…We all want to join because of that….good work……..xxxooo

    • says

      I tackled my first pineapple this past week. I wanted to grill pineapple slices. It was not as bad as I thought :) And the grilled pineapple was delicious!!!!

    • says

      Awe, thanks Natalie! I’m excited to work on the new features! I feel so inspired :)

      Love this dish! One of my favourite ones I’ve made since I started cooking :) The pineapple, cashew and curry are soooo good together.

  6. Anonymous says

    Made this tonight for dinner! So easy and so delicious! I will definitely make this again and again (:

  7. Anonymous says

    We made this for dinner tonight Court-and it was really easy and delicious! The pinapple and cashew was great together. We had a sweet Jamacan style curry powder which also went well! And it made a ton of left overs which I love!-Robyn =)

  8. says

    I’ve made quinoa with the combination of pineapple and cashews before and I loved it. This version sounds even more flavourful with all those spices, and I also like the option of paneer instead of tofu – I think either one would be good in this recipe! Your new features sound like a fun idea and I think people will appreciate them…especially because it can be hard to find many vegetarian recipes for some countries/cultures. I’m excited to see which countries you choose!

  9. says

    This curry looks so delightful! I think pineapple is an awesome addition!

    I am looking forward to your new blog features! Your goal-making is awfully inspiring. :-)

  10. says

    This was absolutely amazing! I made this tonight and adapted by adding chicken instead of tofu (picky boyfriend) and it was so flavorful! I’m already receiving requests to make it again.

  11. Chelsea says

    Hi! Just wondering what the chile-garlic sauce is. Do you have a recipe for it, or is it something I buy at the store? Thanks!! Looks delish and I hope to make it tomorrow!

  12. Corey says

    Great recipe – thanks for posting it! Do you have instagram? I posted a picture of my version of your dish, making sure to give credit to your blog, but couldn’t “@” you because I could not locate your account. Anyway, thanks again!

  13. says

    Hi: This recipe sounds good. I wanted to comment on your fear of pineapples. Fear no more!
    There is a simple gadget that works really well to core and slice in one go. The only trick is to use the right size of pineapple for the size corer you have.
    Look up “Pineapple Corer” for the kind that looks like a pipe with a blade on one end. It really works.
    Anyway, thanks for the recipe.
    PS: I’m not selling anything, just love a good gadget.

Trackbacks

  1. […] Directions:  In a medium saucepan, bring the water and rinsed quinoa to a boil. Once boiling, reduce the heat to a simmer and cover. Cook on low heat for 15 minutes. Remove from heat and allow quinoa to sit for 5 minutes covered. Remove lid and fluff with a fork.   In a large saucepan, heat oil on medium-high heat. Sauté frozen veggies until they are soft and lightly browned. Add garlic and sauté for a minute or so. Add the curry powder, chili paste, sweet chili sauce.   Add the quinoa, mandarin orange pieces, cashews and tofu or paneer. Mix well. Heat everything through for 5 minutes at a simmer. Allow mixture to sit for about 10 minutes before serving. This will allow the flavours to develop.   adapted from: http://thefigtreeblog.com/2012/07/pineapple-cashew-quinoa-curry-bowl.html […]

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