Ingredients: |
Ingredients: Stir-Fry:
4 oz. raw Cashews
3 tbsp. peanut oil
2 scallions, thinly sliced
2 cloves minced garlic
1 hot red chile, thinly sliced
1/2 inch piece of ginger, minced
1 red bell pepper, diced
1 cup frozen green peas or cooked edamame
1/2 cup fresh basil sliced thin
2 tbsp. finely chopped fresh mint
10 oz. fresh pineapple chunks
3 tbsp. soy sauce
3 tbsp. vegetable stock
1 tbsp. mirin
lime wedges for garnish
Quinoa:
1 cup quinoa
1 cup pineapple juice
1 cup cold water
1/4 tsp. soy sauce
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Directions: |
Directions:Start with the quinoa: Rinse and drain the quinoa and combine with the pineapple juice, water and soy sauce in a medium size pot. Cover and turn on high heat, bring to a boil, mix well and reduce heat to simmer for 12-14 minutes. The liquid should be all gone and the quinoa will be slightly plumped & translucent. Prepare a day ahead for best results and store finished quinoa in the fridge, otherwise refrigerate for at least an hour.
Next the stir-fry: In a measuring cup mix together the soy sauce, mirin and vegetable stock and set aside. Use a wok or large nonstick pan. Toast the cashews first in your pan on low heat without oil for 4-5 minutes and set them aside. Raise to med. heat and add peanut oil, scallions and garlic. When the garlic sizzles add the ginger and chile and fry for about 2 minutes and then add the bell pepper and peas. Give that about 3-4 minutes and then add the mint and basil. Fry for another minute and then add the quinoa and pineapple. Add your measuring cup full of veg. stock, mirin and soy sauce and stir-fry for about 10 minutes to heat up the quinoa and serve with lime wedges, crushed cashews or peanuts, extra soy sauce or even bean sprouts. |
This recipe for Quinoa Cashew Pineapple Stirfry is from