Pineapple-Cashew-Quinoa Stir-Fry

 I don't know about you but when it FINALLY is warm outside, heavy food is NOT what I want in my belly. I like this dish becuase quinoa (pronounced keen-wa) is one grain that is chock FULL of protein and the pineapple has a way of lightening this dish up a bit. One of my personal favorites.. I will be making this again for Fathers' Day! Here it goes!

Ingredients:

Quinoa:

• 1 cup quinoa, well rinsed and drained
• I cup pineapple juice
• 1 cup cold water
• 1/4 teaspoon soy sauce
• ( Your going to need to prepare the quinoa and leave in the refrigerator over night.. or atleast an hour)

Stir- Fry:

• 4 ounces cashews, raw and unsalted
• 3 tablespoons peanut oil (found in the "world foods" area of your grocery store)
• 2 scallions, sliced thinly
• 2 cloves garlic, minced
• If you have a garlic mincer at home, I find that if you press it a couple of times and then scrape with a knife I can get it all out..
• 1 hot red chile, sliced into very thin rounds
• Don't worry if you are like me and HATE spicy stuff your not going to taste it.. promise
• 1/2 inch piece ginger, peeled and minced
• 1 red bell pepper, seeded and diced
• 1 cup frozen green peas
• 1/2 cup fresh basil leaves, rolled and sliced into thin shreds..
• I am a goof ball and accidently used dried basil and it worked fine.. just don't use as much
• 2 tablespoons finely chopped fresh mint
• About 2 cups bite-size chunks fresh pineapple
• Look for this in the salad bar area or near the fruit already cut up if it's easier for you.. thats one I did.. but PLEASE don't get the canned crap.. it will ruin the dish and then I'll have to find you :)
• 3 tablespoons soy sauce
• 3 tablespoons vegetable stock
• 1 tablespoon mirin
• This is in the world foods area of the grocery store.. it's not that uncommon
• Lime wedges for garnish

* Now with recipes like these, where the preparation is what takes forever, I like to do it all at once and then set it out so that I can just grab and go!

** Prepare the quinoa first:

Combine the quinoa, pineapple juice, water, and soy sauce in a medium-size 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 see-through. Uncover, fluff, and let cool.

For best results, place the quinoa in an air tight container and refrigerate overnight. If you're in a hurry though, chill the covered quinoa for atleast an hour. When ready to use, break up any chunks of the cold quinoa with a fork.

FINALLY PREPARE THE STIR-FRY!!!

Use the largest nonstick skillet you have. Have all of your ingredients chopped and easily within reach. Place the cashews in the dry pan and heat over low heat, stirring them for about 4 to 5 minutes. They will start to look slightly shriveled when they are good and done!

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 bell pepper and peas. Stir-fry (basically take a couple of wooden spoons and cross your arms, it will move the dish around and sort of give it a sautee deal).. for another 3 to 4 minutes, until the bell pepper is softened and the peas are bright green! Add the basil and mint, and stir for another minute before adding the pineapple and quinoa.

In a measuring cup, combine soy sauce, vegetable stock, and mirin. Pour over the quinoa mixture. Stir to incorporate completely and coat the quinoa. Continue to stir-fry for about 10 more minutes.. until the quinoa is very hot.. I use wooden spoons for tossing or stir-frying..

Serve with lime wedges and addition soy sauce to season individual servings to taste! Makes about 4 servings..

Okay, so this dish is amazing by itself, but I did add some strips of tofu. I just took extra firm tofu, drained it and sauteed it in a small pan with some olive oil, salt, and pepper!

PLEASE don't get discouraged with how much is in this recipe, once you get going with it, it really does go by super fast and is very basic.. you will do fine! Surprisingly there really aren't that much dishes to clean afterwards!! Trust me, if I can make this recipe with my lovely daughter strapped to me, any one can make it!! The nice thing about this dish, is that just like Chinese Take-out its even better the next day... and the next day...