This recipe from Veganomicon is so flavorful and delicious!
It helps to have all the ingredients ready and chopped up before your start and the recipe calls for chilling the quinoa once it’s done, but I didn’t have time for that, so I filled the sink with cold water and placed the pan of quinoa in the sink–it worked beautifully. I also made some other changes to the recipe, but I’ll list the original and my alterations.
1 C quinoa, well rinsed and drained (I like Ancient Harvest brand–already rinsed)
1 C pineapple juice (I used a cup from the canned pineapple you’ll need for the stir-fry)
1 C cold water
1/4 tsp soy sauce
4 oz cashews, raw and unsalted
3 Tbs peanut oil (I used olive oil)
2 scallions, sliced thinly
2 cloves garlic, minced
1 hot red chile, sliced into very thin rounds (When I started this, I realized I didn’t have one…oops)
1/2″ piece ginger, peeled and minced
1 red bell pepper, seeded and diced (I also added one diced yellow bell pepper)
1 C frozen green peas or cooked edamame (I used the edamame)
1/2 C fresh basil leaves, rolled and sliced thin shreds
2 Tbs chopped fresh mint
10-oz fresh pineapple, cut into bite sized pieces (about 2 C–I used canned)
3 Tbs soy sauce
3 Tbs vegetable stock
1 Tbs mirin
Lime wedges for garnish (I drizzled jarred lime juice on top)
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 heat to medium-low, cover and cook for 12-14 mins until all the liquid has been absorbed and the quinoa appears plump and slightly translucent. Uncover, fluff and let cool. For best results, place the quinoa in an airtight container and refrigerate overnight, or chill for 1 hour. Like I said, I cooled it in a sink of cold water.
To prepare the stir-fry: Use a very large skillet–at least 11 inches. Place the cashews in the dry pan and heat over medium heat, stirring them, until lightly toasted, 4-5 mins. 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 chile pepper and ginger. Stir-fry for about 2 mins then add the bell pepper(s) and peas (or edamame).
(Such a colorful dish)!
Stir-fry for another 3-4 mins, until the bell pepper is softened. 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 10-14 mins, until the quinoa is very hot.
The recipe didn’t say anything else about the cashews, so I added them the last 5 mins of stir-frying. Serve with lime wedges and additional soy sauce to season individual servings to taste. Serves 5-6. Enjoy!