32 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.
Quinoa, thoroughly rinsed and drained
cups
Pineapple Juice
cups
Water, cold
cups
teaspoons
Cashews, raw and unsalted
0 oz
tablespoons
Scallions, thinly sliced
each
Garlic Clove, minced
each
Hot Red Chile, finely sliced
each
Ginger, peeled and minced
0.25 inch
Bell Pepper, diced
each
Green Peas, frozen and thawed
cups
Fresh Basil Leaves, chiffonade
cups
Mint, finely chopped
tablespoons
Fresh Pineapple, cut into bite-sized chunks
0 oz
tablespoons
tablespoons
Lime Wedges
to garnish
1. Combine and Cook Quinoa
In a medium pot, mix the quinoa, pineapple juice, water, and soy sauce. Cover and bring to a boil over high heat. Once boiling, stir occasionally, reduce heat to maintain a gentle simmer, cover, and cook for 12-14 minutes until the liquid is absorbed and the quinoa is tender.
2. Cool and Chill Quinoa
Remove the pot from heat, uncover, and fluff the quinoa with a fork. Allow it to cool to room temperature. For optimal texture, transfer the cooled quinoa to an airtight container and refrigerate overnight. If time is short, chill for at least one hour, breaking up any clumps before using.
3. Toast the Cashews
Heat a large nonstick skillet or wok over low heat. Add the cashews and toast, stirring frequently, until golden and fragrant, about 4-5 minutes. Remove from the skillet and set aside.
4. Sauté Aromatics
Increase the heat to medium, add peanut oil, scallions, and garlic to the skillet. Once the garlic begins to sizzle, add the chile and ginger. Stir-fry for 2 minutes.
5. Add Vegetables
Introduce the bell pepper and peas to the skillet. Continue to stir-fry for 3-4 minutes until the peppers are tender and peas are vivid green.
6. Incorporate Herbs and Pineapple
Add basil and mint, stir for 1 minute, then mix in the pineapple and cold quinoa.
7. Finish with Sauce
In a small bowl, whisk together the soy sauce, vegetable stock, and mirin. Drizzle over the stir-fry, thoroughly combining. Stir-fry for an additional 10-14 minutes, or until the quinoa is heated through.
8. Serve
Present the stir-fry with lime wedges and extra soy sauce on the side for guests to adjust seasoning to their liking.
Rinse the quinoa thoroughly under cold water to remove its natural coating, called saponin, which can impart a bitter taste. This step is crucial for a clean, nutty flavor profile.
Infuse the quinoa with flavor by cooking it in coconut milk or vegetable broth instead of water. Add a piece of lemongrass or a cinnamon stick to the cooking liquid for an aromatic touch.
Before incorporating them, toast the cashews in a dry skillet over medium heat until golden brown. This will enhance their natural nutty flavor, adding a depth of taste and a delightful crunch to the stir-fry.
Have all your ingredients prepped and ready to go before you start cooking. Stir-frying is a quick process, and having everything at hand will prevent overcooking and ensure each ingredient is added at the right time.
If using fresh pineapple, take the time to remove the core and dice it uniformly for even cooking. A little caramelization on the pineapple can add a delightful smoky sweetness, so consider sautéing it separately before adding it to the stir-fry.
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