Pineapple-Cashew-Quinoa (or brown rice) Stir-Fry

  We LOVE this meal, adapted from a recipe in the Veganomicon. We serve it wit with peas and tofu cubes.  The lime juice adds a lot, and Chris smothers his in Sri Racha. We made it tonight on a whim, without the basil or ginger root, because the cupboards were bare. You could probably leave out the soy if you're allergic!

 Servings: 4

QUINOA (or brown rice)

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

STIR-FRY

• 4 ounces cashews
• 3 tablespoons peanut oil
• 2 scallions, sliced thinly
• 2 garlic cloves, minced
• 1 hot red chili pepper, sliced into very thin rounds (opt.)
• 1/2 inch piece ginger root, peeled and minced
• 1 red bell pepper, diced
• 1 cup peas, cooked
• 1/2 cup fresh basil, sliced into thin shreds
• 2 cups pineapple (chopped, canned is ok)
• 3 tablespoons soy sauce
• 3 tablespoons vegetable stock
• lime wedge (to garnish)  

Directions:

Prep Time: 10 mins
Total Time: 40 mins
PREPARE THE QUINOA FIRST: Combine the quinoa, juice, water, and soy sauce in a medium-sized pot.

1. Cover, place over high heat, and bring to a boil.
2.  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.
3.  Uncover, fluff, and let cool.
4.  For best results, place the quinoa in an airtight container and refrigerate overnight.
5.  If you're in a hurry, chill the covered quinoa for at least an hour.
6.  When ready to use, break up any chunks of the cold quinoa with a fork.
7.  PREPARE THE STIR-FRY; Use the largest nonstick skillet you have (at least 11 inches in diameter) or a wok.
8.  Have ALL of your ingredients chopped and easily within reach.
9.  Place the cashews in the dry pan and heat over low heat, stirring them, until lightly toasted, about 4 minutes.
10.  Remove the cashews from the pan, raise the heat to medium, and add the peanut oil, scallions, and garlic.
11.  When the garlic starts to sizzle, add the sliced chile pepper and ginger.
12.  Stir-fry for about 2 minutes, then add the red bell pepper and edamame.
13.  Stir-fry for about 3 minutes, until the bell pepper is softened and edamame is bright green.
14.  Add the basil and mint, and stir for another minute before adding the pineapple and quinoa.
15.  In a measuring cup, combine the soy sauce, and vegetable stock.
16.  Pour over the quinoa mixture.
17.  Stir to incorporate completely and coat the quinoa.
18.  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).
19.  Serve with lime wedges and additional soy sauce, to season individual servings to taste.

PS -
Om Gam Ganapataye Namaha  :)