Pineapple-Cashew-Quinoa Stir-Fry Recipe - Food.com (2024)

• QUINOA

• 1 cup quinoa
• 1 cup pineapple juice
• 1 cup cold water
• ¹⁄₄ teaspoon soy sauce

• STIR-FRY

• 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)

directions

• 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.