1
Heat dutch oven or large pot on stove over medium-high.
2
Add cashews and stir frequently until they are light brown and fragrant (3-5 mins). Set the cashews aside.
3
To the hot dutch oven, add avocado oil and red onion. Saute for a few mins until onion starts to get soft and slightly translucent.
4
Add quinoa and stir for 2-3 mins to lightly toast quinoa with the onions.
5
Add water. Bring to boil, then cover & reduce heat to simmer. Let simmer for 15-20 mins until liquid has been absorbed.
6
Once quinoa is done cooking, turn off the heat and leave the lid on for 4-5 mins to help the quinoa get more fluffy.
7
Stir in green onions, pineapple, and toasted cashews.