PINEAPPLE-CASHEW-QUINOA STIR-FRY

Pineapple-Cashew-Quinoa Stir-Fry image

A recipe from Veganomicon: The Ultimate Vegan Cookbook. They suggest making the quinoa aspect a day or two in advance, store it in the fridge, and you'll be able to put this stir-fry in a snap for an easy weeknight dinner. For a truly gorgeous dish, use a half and half blend of the white quinoa and the heirloom variety Red Inca. Have ALL of your ingredients chopped before starting the stir-fry aspect. You may substitute frozen peas for the edamame. Posted for ZWT4.

Provided by WiGal

Categories Grains

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1 cup quinoa
1 cup pineapple juice
1 cup cold water
1/4 teaspoon soy sauce
4 ounces raw unsalted cashews
3 tablespoons peanut oil
2 scallions, sliced thinly
2 garlic cloves, minced
1 hot red chili pepper, sliced into very thin rounds
1/2 inch piece gingerroot, peeled and minced
1 red bell pepper, diced
1 cup edamame, cooked
1/2 cup fresh basil, sliced into thin shreds
2 tablespoons of fresh mint, finely chopped
2 cups fresh pineapple, cut into bite-size chunks
3 tablespoons soy sauce
3 tablespoons vegetable stock
1 tablespoon mirin
lime wedge (to garnish)

Steps:

PREPARE THE QUINOA FIRST: 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 to 14 minutes, until all the liquid has been absorbed and the quinoa appears plumped and slightly translucent.
Uncover, fluff, and let cool.
For best results,place the quinoa in an airtight container and refrigerate overnight.
If you're in a hurry, chill the covered quinoa for at least an hour.
When ready to use, break up any chunks of the cold quinoa with a fork.
PREPARE THE STIR-FRY; Use the largest nonstick skillet you have (at least 11 inches in diameter) or a wok.
Have ALL of your ingredients chopped and easily within reach.
Place the cashews in the dry pan and heat over low heat, stirring them, until lightly toasted, about 4 minutes.
Remove the cashews from the pan, raise the heat to medium, and add the peanut oil, scallions, and garlic.
When the garlic starts to sizzle, add the sliced chile pepper and ginger.
Stir-fry for about 2 minutes, then add the red bell pepper and edamame.
Stir-fry for about 3 minutes, until the bell pepper is softened and edamame is bright green.
Add the basil and mint, and stir for another minute before adding the pineapple and quinoa.
In a measuring cup, combine the soy sauce, vegetable stock, and mirin.
Pour over the quinoa mixture.
Stir to incorporate completely and coat the quinoa.
Continue to stir-fry for 10 to 14 minutes, until the quinoa is very hot (it helps to use two spoons/ spatulas to scoop the quinoa around).
Serve with lime wedges and additional soy sauce, to season individual servings to taste.