I am currently having a clean out the refrigerator week so I am forced to be creative with the few things I have. Coming home from work I look in the fridge; I don’t have much. I look in the cabinet and the can of pineapple jumps out at me. From this discovery I will create a tasty healthy dish.

The only vegetables left in my crisper now is 4 stalks of kale, a jicama, and an avocado. Lets see what happens tomorrow.

Ingredients

1 cup Quinoa

1 small can pineapple

2 eggs

½ red pepper

4 stalks of kale

4 cloves garlic

¼ cup cashews

1 small can water chestnuts

Splash of rice vinegar

Splash of soy sauce

Instructions

Cook quinoa according to instructions on bag.

In a separate pan scramble 3 eggs, give 1 egg to the dog and remove the other 2 from pan and set aside. Add garlic, sauté until fragrant, add diced red pepper cook about 4 minutes. Add cashews, pineapple, water chestnuts, and kale cook another 5 minute. Stir in rice vinegar and soy sauce. When all vegetables are cooked until the desire about stir in egg and quinoa. Serve, drizzle with sriracha and enjoy!

*I would have added some ginger with the garlic if I thought about it.