Pineapple Red Quinoa Parfait Recipes

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PINEAPPLE-CASHEW-QUINOA STIR-FRY



Pineapple-Cashew-Quinoa Stir-Fry image

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.

Provided by WiGal

Categories     Grains

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

1 cup quinoa
1 cup pineapple juice
1 cup cold water
1/4 teaspoon soy sauce
4 ounces raw unsalted cashews
3 tablespoons peanut oil
2 scallions, sliced thinly
2 garlic cloves, minced
1 hot red chili pepper, sliced into very thin rounds
1/2 inch piece gingerroot, peeled and minced
1 red bell pepper, diced
1 cup edamame, cooked
1/2 cup fresh basil, sliced into thin shreds
2 tablespoons of fresh mint, finely chopped
2 cups fresh pineapple, cut into bite-size chunks
3 tablespoons soy sauce
3 tablespoons vegetable stock
1 tablespoon mirin
lime wedge (to garnish)

Steps:

  • 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.

Nutrition Facts : Calories 608.3, Fat 31, SaturatedFat 4.9, Sodium 827.6, Carbohydrate 68, Fiber 8.8, Sugar 17.2, Protein 21.8

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