I am always on the look out for ways to get incorporate more meatless meals into my diet. It’s especially hard to sneak them by my carnivorous husband who doesn’t necessarily believe it’s dinner without some kind of meaty protein. However surprisingly, he is all about the soyrizo. Normally we have it with eggs or in simple potato and soyrizo tacos, but last week I decided to mix it up with this quinoa and soyrizo bowl with pineapple inspired by How Sweet Eats. I served mine with fresh lime juice and some chipotle salsa because we just can’t get enough spice around here.
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- 1 cup quinoa
- 1 tbsp. olive oil
- 1/2 U sweet onion, diced
- 2 U garlic cloves, minced
- 1.5 cups pineapple chopped
- 1 U red bell peppers, sliced
- 1 U yellow bell pepper
- 8 oz. soyrizo
- 4 U green onions, thinly sliced
- 1/4 cup cilantro
- 1 U lime
Cook the quinoa according to package directions.
Meanwhile, heat the olive oil over medium heat. Add the onion, garlic, and peppers. Cook for 5-7 minutes or until tender. Add the pineapple and cook 3-4 more minutes until beginning to brown. Remove and set aside.
Add the soyrizo and cook until warmed through and beginning to brown.
Stir in the veggie, quinoa, green onions, and cilantro.
Season with salt and pepper. Serve with fresh lime.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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