Sweet and Sour Quinoa

This Sweet and Sour Quinoa involves cooking quinoa in pineapple juice, vinegar, ginger, garlic, tomato paste and soy sauce. The quinoa soaks up all the delicious flavours and truly tastes amazing! Try adding an egg and forming balls for baby-led weaning or lunchboxes.

Reasons to Love Sweet and Sour Quinoa

• TASTE: The tangy and sweet flavour masks the bitterness of quinoa, that many children (and adults) dislike.
• ADAPTABLE: Serve as a side, along with fish or chicken, or turn into a main meal by adding a protein source (chicken, prawns, tofu all work great) and some extra vegetables. Alternatively, add an egg and form into balls, perfect for lunch boxes or as a finger food / snack.
• ALLERGY FRIENDLY: Dairy free, egg free (unless forming balls), nut free and can easily be made gluten free by skipping the soy sauce or replacing with coconut aminos.
• FREEZER FRIENDLY: Freezes well, especially the balls, making it a quick and easy lunch box item.

Watch How to Make It

Ingredients Information (with Alternative Suggestions)

• QUINOA – White quinoa has the most delicate taste and cooks up fluffier than other varieties of quinoa. For this reason, white quinoa is a popular choice for babies and also in dishes like this. That being said, tri colour quinoa also works great.
• PINEAPPLE & PINEAPPLE JUICE – This provides the sweetness to the sauce. Use the juice from the can of pineapple.
• SOY SAUCE – Adds saltiness to balance the sauce. If making for a young toddler you may wish to skip it to reduce sodium levels. If a family member has a soy/wheat intolerance/allergy then you can replace with coconut aminos.
• WHITE WINE VINEGAR – Adds the sour flavour to the sauce. You can use your preferred vinegar.
• EGG– Only needed if making quinoa balls, used for binding.

Process Shots and Cooking Tips

This quinoa is made in one pot and takes around 25 minutes to make. Much of that time is for simmering, requiring little “hands-on” work. 

1. SAUTE: Start by sauteeing the onion, garlic and ginger. This helps to release the natural sweetness of the onion and provides a great flavour base.
2. COOK: Add all the remaining ingredients (apart from pineapple pieces) and bring to a boil. Once at a rolling boil, reduce the heat, cover and simmer for around 15 mins (until the liquid has absorbed).
3. REST: Fluff with a fork, replace the lid and allow the quinoa to sit for 5 mins.
4. ADD PINEAPPLE: Add the pineapple and stir through. Serve.

Making Quinoa Balls

If you are doing baby-led weaning, or looking for a lunchbox item, then quinoa balls are a great option and are easy to make.

1. ADD EGG: Add a beaten egg and stir to combine.
2. FORM BALLS: Form into tablespoon sized balls.
3. BAKE: Bake for approx 25 min, until golden.

Storage Instructions

• REFRIGERATE: Allow to cool, transfer to an airtight container and refrigerate for up to two days.
• FREEZE: Allow to cool, transfer to an airtight container / heavy-duty freezer bag and freeze for up to two months.

You May Also Like

• Tomato and Basil Quinoa Balls
• Sweetcorn and Quinoa Fritters
• Sweet and Sour Chicken

Have you tried this recipe? I love receiving your feedback, please rate and leave a comment below or tag me on Instagram @healthylittlefoodies

*This recipe was first published in May 2016. It has been updated to include a video, process shots and new photos. The recipe remains the same but has been split to allow an option to make as a dish or as balls.