Yield: 4 Servings. Recipe by Naked Food Chefs
- 1 cup uncooked quinoa, rinsed
- 2 cups water
- ½ cup fresh pineapple, chopped
- 2 inch (4 cm) piece of pineapple heart
- ½ cup organic yellow pepper, minced
- 5 cloves organic garlic
- 2 peeled tangerines, sliced
- ¼ cup cashews
- 2 Tbsp. dried cranberries or figs for topping
- 1 tsp. non-gmo miso paste
Mix the quinoa, water, pepper, garlic, miso, and pineapple heart in a saucepan over medium heat and bring to a boil. Cover, reduce heat, and simmer until all the water is absorbed, 10 to 15 minutes. Discard pineapple heart. Remove from heat, and asset aside to cool down for 30 minutes. Stir in the rest of the ingredients until thoroughly combined. Serve cold.
Recipe type: Naked Low-Fat | Whole Food | Plant-based | Vegan | Organic | Sugar Free | Salt Free | Oil Free | Gluten Free | Peanut Free | GMO Free | Alcohol Free | Chemical Free | Colorant Free | Additive Free | Preservative Free | Plastic Free (BPA / PBS / BPF) | Metal Free (Aluminum, Copper, etc), | Sustainable
Approved for: Diabetes | Cancer | Heart Disease | High Cholesterol | Alzheimer’s | Weight Loss | Optimum Health | Fitness | Training
Allergens: Soy Free | Gluten Free | Wheat Free | Corn Free | Meat Free | Dairy & Lactose Free
This recipe holds the Naked Food Seal of Approval which stands for 100% Real Food.