Pineapple Cashew Quinoa Stir Fry

Nutrition

Ingredients

Directions

1. 1

   Prepare the quinoa first: combine the quinoa , juice , water , and soy sauce in a medium-sized pot

2. 2

   Cover , place over high heat , and bring to a boil

3. 3

   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

4. 4

   Uncover , fluff , and let cool

5. 5

   For best results , place the quinoa in an airtight container and refrigerate overnight

6. 6

   If you're in a hurry , chill the covered quinoa for at least an hour

7. 7

   When ready to use , break up any chunks of the cold quinoa with a fork

8. 8

   Prepare the stir-fry

9. 9

   Use the largest nonstick skillet you have or a wok

10. 10

    Have all of your ingredients chopped and easily within reach

11. 11

    Place the cashews in the dry pan and heat over low heat , stirring them , until lightly toasted , about 4 minutes

12. 12

    Remove the cashews from the pan , raise the heat to medium , and add the peanut oil , scallions , and garlic

13. 13

    When the garlic starts to sizzle , add the sliced chile pepper and ginger

14. 14

    Stir-fry for about 2 minutes , then add the red bell pepper and edamame

15. 15

    Stir-fry for about 3 minutes , until the bell pepper is softened and edamame is bright green

16. 16

    Add the basil and mint , and stir for another minute before adding the pineapple and quinoa

17. 17

    In a measuring cup , combine the soy sauce , vegetable stock , and mirin

18. 18

    Pour over the quinoa mixture

19. 19

    Stir to incorporate completely and coat the quinoa

20. 20

    Continue to stir-fry for 10 to 14 minutes , until the quinoa is very hot

21. 21

    Serve with lime wedges and additional soy sauce , to season individual servings to taste