3/4 cup dry quinoa
3/4 cup pineapple juice
3/4 cup water
1 tablespoon soy sauce
80 grams cashews, raw, unsalted
1 teaspoon sesame oil
2 teaspoons olive oil
2 cloves of garlic, sliced
1 red hot chili pepper, thinly sliced
2 green onions or scallions
3 teaspoons ginger root, grated
1 large red bell pepper
3/4 cup edamame
3/4 cup pineapple chunks
3 tablespoons soy sauce
3 tablespoons vegetable broth
1 tablespoon rice vinegar
Prepare the quinoa first. Combine the quinoa, pineapple 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.
For the stir-fry: use the largest nonstick skillet you have or a wok. Chop all ingredients first. Place the cashews in the dry pan and heat over low heat, stirring until lightly toasted, about 4 min. Remove cashews from pan, raise the heat to medium and add the oil, scallions and garlic. When the garlic starts to sizzle, add the sliced chili pepper and ginger. Stir-fry for about 2 minutes.
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 rice vinegar. 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.
makes 4 servings
356 calories | 16g fat | 45g carbs | 14g protien