Prep 10 mins
Cook 30 mins
A recipe from Veganomicon: The Ultimate Vegan Cookbook. They suggest making the quinoa aspect a day or two in advance, store it in the fridge, and you'll be able to put this stir-fry in a snap for an easy weeknight dinner. For a truly gorgeous dish, use a half and half blend of the white quinoa and the heirloom variety Red Inca. Have ALL of your ingredients chopped before starting the stir-fry aspect. You may substitute frozen peas for the edamame. Posted for ZWT4.
- 236.59 ml quinoa
- 236.59 ml pineapple juice
- 236.59 ml cold water
- 1.23 ml soy sauce
- 113.39 g raw unsalted cashews
- 44.37 ml peanut oil
- 2 scallions, sliced thinly
- 2 garlic cloves, minced
- 1 hot red chili pepper, sliced into very thin rounds
- 1 inch piece gingerroot, peeled and minced
- 1 red bell pepper, diced
- 236.59 ml edamame, cooked
- 118.29 ml fresh basil, sliced into thin shreds
- 29.58 ml of fresh mint, finely chopped
- 473.18 ml fresh pineapple, cut into bite-size chunks
- 44.37 ml soy sauce
- 44.37 ml vegetable stock
- 14.79 ml mirin
- lime wedge (to garnish)
- PREPARE THE QUINOA FIRST: Combine the quinoa, 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.
- PREPARE THE STIR-FRY; Use the largest nonstick skillet you have (at least 11 inches 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 low heat, stirring them, until lightly toasted, about 4 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 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 mirin.
- 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 (it helps to use two spoons/ spatulas to scoop the quinoa around).
- Serve with lime wedges and additional soy sauce, to season individual servings to taste.
This is a very good quinoa dish; I'm adding it to my regular rotation! Personally, we will want to tweak it a little; these herbs are not favorites, but without them the dish definitely needed more flavor. Otherwise, I love the combination of ingredients!
This dish is so delicious!! Wonderful recipe from an wonderful cookbook!! I love the mix of flavors. I have made this using both quinoa and couscous.