There was some contention in the foodie household this evening about this recipe. I loved this dish, it was a lovely, light, tropical meal (perfect for summer!), but the bare-chested chef felt it was a little too sweet. I do generally have quite a sweet tooth so I guess that is why I liked it so much, but I think even if you don’t have too much of a sweet tooth it is still a really great dish, there is such great contrast between the sweetness of the fruit and the spicyness of the chili and the crunch of nuts.. I have to say that I am really loving quinoa at the moment, and the great thing about cheffy not liking it is that I get it for lunch tomorrow!!!
Pineapple Cashew Quinoa Stir-fry
(Veganomicon)
Ingredients:
Quinoa:
1 cup quinoa, well rinsed and drained
1 cup pineapple juice
1 cup cold water
1/4 teaspoon soy sauce
Stir-fry:
4 ounces cashews, raw and unsalted
3 tablespoons peanut oil
2 scallions, sliced thinly
1 hot red chile, sliced into very thin rounds
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 in thin shreds
2 tablespoons finely chopped fresh mint
10 ounces fresh pineapple, cut into bite sized chunks
3 tablespoons soy sauce
3 tablespoons vegetable stock
1 tablespoon mirin
Lime wedges for garnish
Method:
For the quinoa: Combine the quinoa, juice, water and soy sauce in a medium sized 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 – 14 minutes until all the liquid has been absorbed and the quinoa appears plumped and slightly translucent. Uncover, fluff and let cool.
For the stir-fry: Use a large frypan or wok. Have all your ingredients pre-chopped and in reach. Place the cashews in the 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 chili 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.
Combine the soy sauce, vegetable stock and miri. Pour over the quinoa mixture. Stir until the mixture is coated. Continue to stir-fry for 10 minutes (it helps to use two spoons/spatulas to scoop the quinoa around). Serve with lime wedges.
re-stocked with groceries! « Sarah Is Healthy said,
March 26, 2009 @ 12:30 pm
[...] food for lunches/dinners and hubby can eat the leftovers. I really really want to make the pineapple cashew quinoa stirfry but it calls for soy & mirin. Anybody have suggestions for subs for soy sauce? i [...]
womandom said,
March 26, 2009 @ 12:34 pm
according to allrecipes you can substitute 4 tablespoons Worcestershire sauce mixed with 1 tablespoon water
re-stocked with groceries! « Sarah Is Healthy said,
March 26, 2009 @ 12:35 pm
[...] I have food for lunches/dinners and hubby can eat the leftovers. I really really want to make the pineapple cashew quinoa stirfry but it calls for soy & mirin. Anybody have suggestions for subs for soy sauce? i suppose [...]
cherry blossom time! « Sarah Is Healthy said,
April 5, 2009 @ 1:52 am
[...] leftover Cashew-Pineapple-Quinoa stirfry from Veganomicon; brussels sprouts (I didn’t cook them enough so they were kind of [...]
Fresh Pinapple makes awe-inspiring stir-fry! « The Auspicious Squirrel said,
June 10, 2009 @ 11:26 am
[...] I’m not the only one who loves this dish. For some serious food porn check out these sites: Adventures of a Vegetarian Foodie — This site has gorgeous pictures! Dharma in the Dishes Pink Stripes — Also, very nice [...]
theauspicioussquirrel said,
June 10, 2009 @ 11:36 am
Hi, I just blogged about this great dish. I didn’t have a chance take pictures so I googled to see if I could link to someone who had posted pictures. Your pictures are AMAZING, by the way.
Quick question, what’s the proper way to give out a recipe online that is not your own? Did you contact the author? Or is just making sure you ‘give credit where credit is due’ ok? New to blogging and don’t want to step on anyone’s toes. So I’ve been playing it safe by just listing the source, and then showing pictures of my version.
Thanks for your help
nic (aka. the auspicious squirrel)
http://theauspicioussquirrel.wordpress.com/
womandom said,
October 22, 2009 @ 10:20 pm
Hi Nic,
Sorry, I just saw this message now!! How terrible of me! I guess you have probably figured out the answer to this question now
I love your blog by the way!!
Nikki