Pineapple Cashew Quinoa Stir-fry

Pineapple Cashew Quinoa Stir-fry (Veganomicon)

Quinoa:
1 cup quinoa, well rinsed and drained
1 cup pineapple juice (if you don't have this, just use water instead)
1 cup cold water
1/4 teaspoon soy sauce

Stir-fry:
4 ounces cashews, raw and unsalted
3 tablespoons peanut oil (I use canola oil)
2 scallions, sliced thinly

2 cloves garlic, minced
1 hot red chile, sliced into very thin rounds ( I omit this)
1/2 inch piece ginger, peeled and minced
1 red bell pepper, seeded and diced
1 cup frozen green peas or cooked edamame
1/2 cup fresh basil leaves, rolled and sliced in thin shreds
2 tablespoons finely chopped fresh mint
10 ounces fresh pineapple, cut into bite sized chunks
3 tablespoons soy sauce
3 tablespoons vegetable stock
1 tablespoon mirin

Directions:

For the quinoa: Combine the quinoa, juice, water and soy sauce in a medium sized pot. Cover, place over high heat, and bring to a boil. Stir a few times, lower the heat to medium-low, cover, and cook for 12 – 14 minutes until all the liquid has been absorbed and the quinoa appears plumped and slightly translucent. Uncover, fluff and let cool for at least one hour in the fridge (preferable overnight).

For the stir-fry: Use a large frypan or wok. Have all your ingredients pre-chopped and in reach. Place the cashews in the dry pan and heat over low heat, stirring them, until lightly toasted (4 to 5 minutes).

Remove the cashews from the pan, raise the heat to medium and add the oil, scallions and garlic. When the garlic starts to sizzle, add the sliced chili and ginger.

Stir-fry for about 2 minutes, then add the bell pepper and peas. Stir-fry for another 3 to 4 minutes, until the bell pepper is softened and the peas are bright green.

Add the basil and mint, and stir for another minute before adding the pineapple and quinoa.

Combine the soy sauce, vegetable stock and mirin. Pour over the quinoa mixture. Stir until the mixture is coated. Continue to stir-fry for 10 minutes (it helps to use two spoons/spatulas to scoop the quinoa around).

Submitted: Lindy W.