泰式菠蘿紅藜麥炒飯 500 x 375
Thai Style Pineapple Quinoa Fried Rice
  1. Rinse and drain the quinoa.
  2. In a pot, add in water and quinoa and cook over low heat for 15 minutes, until all the water is absorbed. Fluff the quinoa with a fork.
  3. Reserve a small bowl of pineapple, dice and drained.
  4. Chop the shallot, ginger and mini asparagus into small pieces.
  5. Heat some oil in a pan over medium heat, cook the shrimp and mini asparagus separately and reserve on plate.
  6. Fry the chopped shallow and ginger until fragrant, add in the red quinoa and curry powder, stir fry.
  7. Make a well in the centre of pan and pour in the whisked egg with quick fry, then add the pineapple and mix gently.
  8. Add in mini asparagus and shrimp. Season with fish sauce, pepper, sugar and salt. Remove from heat.
  9. Scoop the rice into a serving platter or a carved-out pineapple. Sprinkle.



Kumai Organic Red Quinoa 130g Pineapple 1pc

Shrimp 10pcs

Egg 1pc (whisked)

Mini asparagus 100g

Shallot 2pcs

Ginger 20g

Pork floss - Moderate

Crushed peanut - Moderate

















Curry Powder 1tbsp

Fish sauce 2 tbsp

Sugar 1 tsp

Salt 1 tsp

Pepper 1tsp

Water 160ml