Quinoa with Chickpeas-Pineapple Curry
Ever dropped frozen fruit into a simmering curry? The pineapple thaws into the coconut milk sauce and pulls the flavor somewhere between savory and tropical. Quinoa alongside, spinach wilted into the coconut base at the finish.
Twenty grams of fiber and not a single animal ingredient on the plate.
Ever dropped frozen fruit into a simmering curry? The pineapple thaws into the coconut milk sauce and pulls the flavor somewhere between savory and tropical. Quinoa alongside, spinach wilted into the coconut base at the finish.
Twenty grams of fiber and not a single animal ingredient on the plate.
Ingredients
- pineapple chunks (frozen) 4 ounces
- quinoa 3 ounces
- bell pepper 1
- onion 0.5
- garlic 1 clove
- ginger 1 slice
- chickpeas 4 ounces
- olive oil 1 tablespoon
- curry powder 2 teaspoons
- coconut milk 3.5 fluid ounces
- spinach 1 handful
Method
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Remove the pineapple pieces from the freezer.
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Cook the quinoa until done following the instructions on the package.
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Dice the bell pepper. Finely chop the onion. Press the garlic clove and finely chop the ginger. Rinse the chickpeas in a colander with cold water and let them drain.
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Heat the oil in a pan. Sauté the onion, garlic and ginger for 2 minutes. Add the bell pepper and chickpeas and sauté for an additional 4 minutes along with the curry powder. Pour in the coconut milk and approximately 2/10 cups of water into the chickpea pan, bring to a boil and simmer over low heat until the curry thickens. Add the pineapple and spinach at the end and heat for another 2 minutes.
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Serve the quinoa with the chickpea curry. Season with pepper and salt to taste.
The pineapple goes in frozen for a reason. Cold fruit holds its shape in the hot curry instead of dissolving into the sauce. If you thaw it first, you get pineapple-flavored curry. If you add it frozen, you get distinct pieces with a sweet bite that cuts through the coconut milk.
Why This Works
Behind this recipe
Can I use canned pineapple instead of frozen?
Canned works, but drain the syrup first and expect softer pieces. Frozen pineapple holds its shape in the hot curry because it starts cold, giving you distinct chunks instead of a sweet sauce. If you use canned, add it at the very end and skip the two-minute simmer.
Is 24 grams of protein enough for a full dinner?
That depends on your daily target. The meal delivers 24 grams from two plant sources — quinoa and chickpeas. At four meals a day, this covers a quarter of a 96-gram intake. For higher protein needs, add grilled chicken or a side of Greek yogurt.
Can I use light coconut milk instead of full-fat?
Light coconut milk cuts roughly half the fat in this recipe but also thins the curry sauce. If you swap, reduce the water to keep the consistency closer to the original. The full-fat version creates a thicker, richer base that clings to the quinoa.
