Pineapple Quinoa Stir Fry

by angelika on September 4, 2011

I am always on the look out for dishes that make a good lunch for me to take to work. I especially love anything that tastes as good cold as it does warm. My day job is as a vitamin company sales rep, so I drive around all day and make lots of stops, but I don’t ever have access to a microwave or stove to reheat my lunch. Unfortunately what I do have access to is the deli bar at every health food store in the area, and that can get expensive fast! I know that if I pack a delicious lunch, I saved my family the $7+ it would cost me to eat at Whole Foods. 

This Quinoa recipe comes from Veganomicon, one of my all time favorite vegan cookbooks. It is incredibly delicious and really filling in a good way. I love the combination of pineapple and cashews. They just go together. The sweet hit from the pineapple and the bit of a kick from the peppers, perfection! You can even make this dish with left over quinoa, which is another big plus in my book. Best of all, it is even better cold! So the perfect left over for lunch. 

Pineapple Quinoa Stir Fry

1 cup quinoa
1 cup pineapple juice
1 cup water
1/4 teaspoon soy sauce
4 ounces raw cashews
3 tablespoons flavorless oil 
2 scallions, sliced
2 cloves garlic, minced
1 red hot chili, sliced
1/2 inch piece of ginger, peeled and minced
1 red bell pepper, seeded and diced
1 cup frozen peas
1/2 cup fresh basil,  chiffonnade 
2 tablespoons fresh mint, chopped
10 ounces fresh pineapple, cut into chunks
3 tablespoons soy sauce
3 tablespoons vegetable stock
1 tablespoon mirin
Rinse the quinoa under running water for a few minutes, swishing it around. This removes the bitter coating on the grain. Empty the quinoa into a pot and add a cup of water, a cup of juice and the soy sauce and bring to a boil. Cover, reduce to a simmer, and steam for 15 minutes or until the quinoa is fluffy and the water has been absorbed. Remove the quinoa into a dish or bowl and set it in the refrigerator for an hour. (more is fine too, overnight it ideal) I did not have pineapple juice, so I pureed some pineapple chunks from the pineapple I bought, about a 1/2 cup of puree, and then added water to it to make one cup.

Make sure to have all your veggies and herbs prepared before you begin the cooking process. In the largest skillet you have, dry roast the cashews until they are fragrant and golden. About 4 minutes. Remove the cashews and set aside. 

Heat the oil on medium high heat. I used grapeseed oil. Saute the scallions for two minutes, then add the garlic. When the garlic sizzles add the chili and ginger. Stir Fry for 2 minutes. Add the bell pepper and peas, go for 4 more minutes or until the bell pepper is soft. Add the basil and the mint, then add in the quinoa.

In a measuring cup combine the mirin, vegetable stock and soy sauce. Pour over the dish and stir well. Continue to stir fry for 10-15 minutes. Use two spoons or salad servers to really move the mixture around. 
Serve with lime wedges and some soy sauce to season to taste. Let over quinoa makes a delicious cold salad. 
A votre santé!

{ 1 comment… read it below or add one }

Shelby November 13, 2011 at 11:51 pm

Been on a plantfoodfabulous cooking marathon the past few weeks! This was amazing as well, although I didn't follow the directions that closely, so it probably could be even more amazing! lol I didn't have a red hot chili, used a jalapeno. Forgot to cook the quinoa in pineapple and soy. Didn't cool the quinoa. And I ate the dish hot (as did Trell!) and we loved it! Can't wait to have it for lunch tomorrow. Also, you didn't state when to add in the pineapple and cashews…I figured at the end with the quinoa??? yum!


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