This South-Asian inspired dish is high-protein, vegan, and bursting with flavor. Cooking the quinoa in pineapple juice is a brilliant idea, it really makes it pop with sweet flavor. The dish is colorful and has many textures with the quinoa, crisp veggies, and crunchy cashews. To save time, make the quinoa a day or two in advance and store it in the fridge until needed.
1 cup quinoa, well rinsed and drained
1 cup pineapple juice
1 cup cold water
½ teaspoon soy sauce
4 ounces cashews, raw & unsalted
3 tablespoons peanut oil
2 scallions, thinly sliced
2 cloves garlic, minced
1 hot red chile, sliced in very thin rounds (I think 2 would be more to my liking)
½ – inch piece ginger, peeled and minced
1 red bell pepper, seeded and diced
1 cup cooked edamame (or frozen green peas)
½ cup fresh basil leaves, rolled and sliced into thin shreds
2 tablespoons finely chopped fresh mint
10 ounces fresh pineapple, cut into bite-size chunks (about 2 cups)
3 tablespoons soy sauce
3 tablespoons vegetable stock
1 tablespoon mirin
lime wedges for garnish
Prepare the quinoa first: Combine the quinoa, juice, water, and soy sauce in a medium-size 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. (But try to chill for at least an hour.)
Prepare the stir fry: Use the largest nonstick skillet you have (at least 11” 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 medium-low heat, stirring occasionally, until lightly toasted, 4-5 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 bell pepper and edamame. Stir-fry for another 3 to 4 minutes, 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 until the quinoa is very hot. Serve with toasted cashews, lime wedges and additional soy sauce to season individual servings to taste.