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    Pineapple-Infused Quinoa Stir-Fry with Cashews and Fresh Herbs

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    Pixicook editorial team
    clock-icon32 minutes

    Savor the tropical fusion of pineapple and quinoa in this vibrant vegan stir-fry. The quinoa is cooked in a sweet and savory blend of pineapple juice and soy sauce, then tossed with colorful vegetables, aromatic herbs, and crunchy cashews. A squeeze of fresh lime juice just before serving brings a zesty brightness to this delightful dish. Perfect for a nutritious lunch or a light dinner, it's a vegan feast that's as pleasing to the palate as it is to the eye.

    Soy
    Easy
    Nuts

    Ingredients for Pineapple-Infused Quinoa Stir-Fry with Cashews and Fresh Herbs

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    Quinoa, thoroughly rinsed and drained

    cups

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    Pineapple Juice

    cups

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    Water, cold

    cups

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    Soy Sauce

    teaspoons

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    Cashews, raw and unsalted

    0 oz

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    Peanut Oil

    tablespoons

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    Scallions, thinly sliced

    each

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    Garlic Clove, minced

    each

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    Hot Red Chile, finely sliced

    each

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    Ginger, peeled and minced

    0.25 inch

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    Bell Pepper, diced

    each

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    Green Peas, frozen and thawed

    cups

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    Fresh Basil Leaves, chiffonade

    cups

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    Mint, finely chopped

    tablespoons

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    Fresh Pineapple, cut into bite-sized chunks

    0 oz

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    Vegetable Stock

    tablespoons

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    Mirin

    tablespoons

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    Lime Wedges

    to garnish

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