Pineapple Stir Fry over Quinoa

Ingredients:

1 pack of seitan of your choice (I used seitan strips)

1 cup of dry quinoa

1 yellow onion - Chopped

½ fresh pineapple – in bite-size chunks

1 large pepper of your choice (I used orange) – chopped

1 cup of mushrooms of choice (I used regular mushrooms)

Coconut oil

Braggs Liquid Aminos – to taste

Korean BBQ rub – to taste (I used a dry rub)

Handful of crushed, raw cashews

Directions:

-       -Prepare quinoa per the directions on the package.  Typically this will require you to soak and rinse it.  I made mine by boiling 2 cups of water and adding in 1 cup of quinoa.  I let simmer for 20-25 minutes until it was fluffy.  I did add a bit of Braggs Liquid Aminos in the boiling water for a bit of extra flavor.

-       -While the Quinoa is cooking, start sautéing your chopped onions and seitan in coconut oil.  As your onions start to soften and your seitan starts to brown, add in the chopped peppers and cashews.  Your heat should be on medium to medium high.

-       -As everything starts to cook, add in a few squirts of Braggs Liquid Aminos and sprinkle in your Korean BBQ rub (I used about a tablespoon).

-       -This is a good time to add in your pineapple and mushrooms.

-        -Turn down the heat to medium to medium low and stir occasionally until the Braggs has pretty much evaporated.

-       -By this time, the quinoa should be done.

-       -Make a bed of quinoa on a plate and just scoop the sauté on top and enjoy!