1 tablespoon coconut oil
1 garlic clove, minced
1½ cups uncooked quinoa
½ teaspoon paprika
½ teaspoon ground cumin
¼ teaspoon kosher salt
1½ cups light coconut milk
1 cup water
2 cups diced pineapple
4 scallions, thinly sliced
Zest of ½ lemon
¼ cup chopped cilantro, plus additional for garnish
½ cup chopped, dry roasted cashews
Heat the coconut oil in a skillet over medium-high heat. Add the garlic and cook it, stirring for about 30 seconds. Add the quinoa, and stir to coat it with the oil. Cook for about 2 minutes, until the grains begin to smell toasty. Stir in the paprika, cumin, and salt.
Add the coconut milk, water, pineapple, scallion, and zest. Bring to a boil. Stir for 3 minutes on high heat. Reduce the heat to low, cover, and cook for 20 minutes.
Just before serving, stir in the lime juice. Serve garnished with the cilantro and cashews.