Pineapple-Cashew-Quinoa Stir-Fry

Author: Heather Status: published license cc-by-nc tags: Food, Vegan, stir-fry, Flickr, quinoa, veganomicon, 0   Share on Facebook Share on Twitter

Original Recipe from the 'Veganomicon' cookbook, by Isa Chandra Moskowitz & Terry Hope Romero.

Quinoa:
1 cup quinoa, well rinsed and drained.
1 cup pineapple juice
1 cup cold water
1/4 teaspoon soy sauce

Stir-fry
4 ounces raw cashews
3 tablespoons peanut oil
2 scallions, sliced thinly
2 cloves garlic, minced
1 hot red chile, sliced into very thin rounds
1/2 inch piece ginger, peeled and minced
1 red capsicum, seeded and diced
1 cup frozen corn kernels
1/2 cup fresh basil leaves, rolled and sliced into thin shreds
2 tablespoons finely chopped fresh mint
10 ounces fresh pineapple, cut into chunks (about 2 cups)
3 tablespoons soy sauce
3 tablespoons vegetable stock
1 tablespoon mirin

Combine quinoa, juice, water and soy sauce in a medium pot. Cover, place over hight heat, and bring to boil. Stir a few times, lower heat to medium-low, cover and cook for 12 to 14 minutes until liquid absorbed and quinoa appears plumped and slightly translucent. Uncover, fluff and let cool. Refrigerate overnight, or chill (I put it in the freezer for about 1/2 hour).

Toast the cashews in a large dry pan over low heat, about 5 minutes.
Remove cashews from pan, and raise heat to medium. Add the peanut oil, scallions and garlic. When garlic starts to sizzle, add chile pepper and ginger. Stir-fry for about 2 minutes, then add capsicum and corn. Stir-fry another 3 to 4 minutes, until capsicum is softened. Add basil, mint and cashews and stir for another minute before adding pineapple and quinoa.

Combine soy sauce, stock and mirin. Pour over quinoa mixture. Continue to stir-fry 10 minutes, until quinoa is very hot.

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