Quinoa Stir Fry With Cashews And Pineapple Recipes

PINEAPPLE-CASHEW-QUINOA STIR-FRY

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.

QUINOA STIR FRY WITH CASHEWS AND PINEAPPLE

Steps:

• Bring water, pineapple juice and 1/4 tsp soy sauce and quinoa to boil. Lower heat and cover for 12-14 minutes. Uncover and fluff, let cool or refrigerate overnight. Toast cashews in dry pan 4-5 minutes and set aside. Add peanut oil, scallions, garlic. When it sizzles, add pepper and ginger. After 2 minutes, add bell pepper and peas/edamame. Stir fry 3-4 more minutes. Add basic and mint and stir fry another minute. Add pineapple and quinoa. In measuring cup, combine soy sauce and mirin and then pour on quinoa. Stir fry another 10 min. serve with lime wedges.

QUINOA VEGETABLE STIR-FRY

Steps:

• Stir vegetable broth and quinoa together in a saucepan over medium-high heat. Bring to a boil, cover, and reduce heat to a simmer. Cook until the liquid has been absorbed, about 15 minutes. Remove from heat and let cool. Refrigerate quinoa until cold, about 2 hours.
• Heat olive oil and sesame oil in a large skillet over medium-low heat. Add carrots and green onions; cover and cook until tender, about 8 minutes. Stir in garlic and cook for 1 minute. Add cooked quinoa and peas, and cook until heated through, 5 to 6 minutes. Push quinoa mixture to the sides of the skillet. Add eggs and stir until cooked, 2 to 3 minutes. Stir quinoa mixture back in. Pour in soy sauce and cook until just heated, about 1 minute. Add sea salt.