Greg Pierce
Quinoa:
1 c Quinoa, well rinsed and drained
1 c Pineapple juice (I use the juice in the can, then add more water to equal 1 c)
1 c Cold water
¼ t Soy sauce
Stir-fry:
4 oz. Cashews, raw and unsalted
3 T Peanut oil
2 Scallions sliced thinly
2 cloves Garlic, minced
1 Hot red chile, sliced into very thin rounds
½” piece Ginger, peeled and minced
1 Red bell pepper, seeded and diced
1 c Frozen green peas or cooked edamame
½ c Fresh basil leaves, rolled and sliced into thin shreds
10 oz. (2 cups) Fresh pineapple cut into bit-sized chinks
3 T Soy sauce
3 T Veggie stock
1 T Mirin (optional)
Lime wedges for garnish
Prepare the quinoa first: combine the quinoa, juice, water, and soy sauce in a medium pot. Cover, place over high heat and bring to a boil. Stir a few times, lower heat to medium-low, cover, and cook for 12 to 14 minutes until the liquid has been absorbed and the quinoa appears plumped and slightly translucent. Uncover, fluff, and let cool.
Prepare the stir-fry: Use the largest nonstick skillet you have or a wok. Have all of your ingredients chopped and easily within reach. Place the cashews in a dry pan and heat over low heat, stirring them until lightly toasted, 4 to 5 minutes. 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 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 the soy sauce, veggie stock, and mirin. Pour over the quinoa mixture. Stir to incorporate completely and coat the quinoa. Continue to stir-fry for 10 to 14 minutes, until the quinoa is very hot.
Serve with lime wedges and additional soy sauce, to season individual servings to taste.