Nutrition per serving may change if servings are adjusted.
¾ cup water
⅓ cup uncooked quinoa, rinsed
2 tablespoons reduced-sodium soy sauce
2 cups frozen shelled edamame
⅓ cup rice vinegar
2 tablespoons toasted sesame oil
1 tablespoon grated fresh ginger
½ teaspoon crushed red pepper flakes
1 cup thin bite-size strips red sweet pepper
1 cup fresh snow pea pods, trimmed and cut into thin strips
3 green onions, thinly sliced
12 ( ¼ inch thick) slices cored fresh pineapple (see Tip)
12 leaves butterhead (Bibb or Boston) lettuce
In a large saucepan, combine the water, quinoa, and soy sauce. Bring to boiling; reduce heat. Simmer, covered, for 12 minutes. Add edamame. Return to boiling; reduce heat. Simmer, covered, for 3 to 5 minutes more or until quinoa is tender and liquid is absorbed. Remove from heat. Cool about 1 hour or until room temperature.
In a large bowl, whisk together vinegar, sesame oil, ginger, and crushed red pepper. Stir in cooled quinoa mixture, red sweet pepper, snow peas, and green onions.
To serve, place three of the pineapple slices on each of four serving plates. Top each pineapple slice with a lettuce leaf, cup side up. Spoon about ⅓ cup of the quinoa mixture into each lettuce cup.
Test Kitchen Tip: If you prefer, chop the pineapple and stir it into the cooled quinoa mixture. Spoon the pineapple-quinoa mixture into the lettuce cups.