Step 1

Heat a deep skillet or wok and add the pineapple pieces. Heat until the pieces are slightly caramelized (for a quicker meal you can skip this step and just add the pineapple pieces at the end).

Step 2

Remove the pineapple pieces and add ½ tbsp oil (or water/broth) to the same skillet or wok. Add the onion and cook 1-2 minutes until softened. Add the carrots and cook for an additional 3-5 minutes until slightly softened.

Step 3

Meanwhile, mix the sauce ingredients in a small bowl.

Step 4

Then, add the green beans to the carrots and onion and cook for 1-2 minutes until the beans turn bright green.

Step 5

Add the quinoa and mix it with the veggies. Then, drizzle the sauce overtop and stir to combine. Stir in the pineapple and roasted peanuts and heat through for just a minute. The quinoa will continue to soften so I like to not keep it on the heat very long after adding the quinoa so the stir-fry doesn’t get mushy).

Step 6

Best when fresh but this recipe keeps surprisingly well and also freezes really well! The peanuts will lose their crunch so either top up with fresh peanuts when you reheat or defrost this dish OR wait to add the peanuts until just before serving.