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Pineapple Cashew Quinoa Stir-fry Recipe

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This recipe for Pineapple Cashew Quinoa Stir-fry is from Mark's Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Quinoa:
1 c quinoa
1 c pineapple juice
1 c water
1/4 tsp soy sauce
Stir-fry:
(I substitute Costco frozen stir-fry veggies for those listed below)
4 oz cashews (I used raw and a bit more)
3 T peanut oil (I left out and used pineapple juice)
2 scallions, thinly sliced
1 chili pepper, sliced into thin rounds
1/2" piece ginger, minced
1 red pepper, diced
1 c frozen peas or edamame
1/2 c fresh basil, sliced into thin shreds
2 T fresh mint, finely chopped (I use less)
1- oz fresh pineapple, bite-size chunks (I use canned)
3 T soy sauce
3 T vegetable stock (or chicken or beef broth or bouillon)
1 T mirin (I substituted stir fry sauce)
lime wedges

Directions:
Directions:
Make quinoa by combining ingredients in medium pot. Cover and bring to a boil, stirring a few times. Lower to medium-low, cover, cook 12-14 minutes. Fluff with fork before serving.
In large skillet, lightly toast cashews over low heat, 4-5 minutes. Remove from skillet and saute garlic and scallions over medium heat in peanut oil or pineapple juice. Add chili pepper and ginger. Stir-fry 2 minutes. Add rest of veggies and stir-fry until softened. Add basil and mint for another minute. Add pineapple (and quinoa if want mixed together). Add mirin or stir-fry sauce. Serve with lime wedges.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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