Ingredients
-
-
1
-
1
-
1
-
1/4
-
-
4
-
3
-
2
-
2
-
-
-
-
-
Directions
Pineapple-Cashew-Quinoa Stir-Fry, 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., DELICIOUS & easy. Suggest: SUBSTITUTE FROZEN GREEN PEAS FOR EDAMAME. Just toss them in straight from the freezer. Adds green veg nutrition & nice taste. This dish already has plenty of protein, so the edamame is unnecessary. Enjoy!, 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!
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Steps
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1
Done
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Prepare the Quinoa First: Combine the Quinoa, Juice, Water, and Soy Sauce in a Medium-Sized Pot. |
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2
Done
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Cover, Place Over High Heat, and Bring to a Boil. |
|
3
Done
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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. |
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4
Done
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Uncover, Fluff, and Let Cool. |
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5
Done
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For Best Results, Place the Quinoa in an Airtight Container and Refrigerate Overnight. |
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6
Done
|
If You're in a Hurry, Chill the Covered Quinoa For at Least an Hour. |
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7
Done
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When Ready to Use, Break Up Any Chunks of the Cold Quinoa With a Fork. |
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8
Done
|
Prepare the Stir-Fry; Use the Largest Nonstick Skillet You Have at Least 11 Inches in Diameter or a Wok. |
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9
Done
|
Have All of Your Ingredients Chopped and Easily Within Reach. |
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10
Done
|
Place the Cashews in the Dry Pan and Heat Over Low Heat, Stirring Them, Until Lightly Toasted, About 4 Minutes. |
