March 23, 2021
Pineapple-Cashew-Quinoa Stir-Fry
from Veganomicon
Quinoa:
1 cup quinoa
1 cup pineapple juice
1 cup cold water
1/4 tsp soy sauce
Prepare the Quinoa first. Combine in a medium pot. Bring to a boil over high heat.
Stir a few times, lower heat to medium-low, cover, and cook for 12-14 minutes until all the liquid has been absorbed. Fluff and let cool in the fridge for one hour or overnight.
Stir-Fry:
4 ounces cashews, raw and unsalted
3 Tbs peanut oil
2 scallions, finely chopped
2 cloves garlic, minced
1 hot red chili, sliced into very thin rounds
1/2 inch piece of 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 into thin shreds
2 Tbs finely chopped fresh mint
10 oz fresh pineapple (about 2 cups), cut into bite-sized chunks
3 Tbs soy sauce
3 Tbs vegetable stock
1 Tbs mirin
Lime wedges for garnish
Prepare the Stir-Fry:
Use a large nonstick skillet or wok. Have all your ingredients chopped and within reach.
Place the cashews in a dry pan and heat over low heat, stirring them, until lightly toasted, 4 to 5 minutes.
Remove 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 bell pepper and edamame. Stir-fry for another 3 to 4 minutes, until the 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 for 10-14 minutes, until the quinoa is very hot. Stir in the cashews.
Serve with lime wedges and additional soy sauce to season individual servings to taste.
Serves 4.
Coach Kopcha’s notes…..Left out the chili pepper. Used vegetable oil instead of peanut oil. I didn’t have any fresh scallions, but I did have a jar of freeze-dried green onions, so I used that. Also, substituted mirin with 1 Tbs rice vinegar and 1/2 tsp sugar. We used edamame. Also, our cashews were already salted and roasted, so I just threw them in at the end. It made enough for us (Husband, In-laws, and myself) and there was still enough leftover for my husband’s lunch the next day).
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