I simply LOVE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I have a confession to make. Well you see I kinda eerr forgot to buy another main ingredient which is pineapple. Trust me, it makes that much difference. But you know sometimes this can lead to another surprise and your dish might taste so bad after all (Just don’t miss the main ingredient in Master chef, you never want that to happen).
If you like a punch of tropical fruity flavour in your stir fry, then you will really enjoy this recipe. I have made this a couple of times for my lunch at uni which did attract hungry strangers and friends, making them think twice of bring their lunch from home rather than buying lunch from an overpriced cafe. After all I’m still a student on a small budget, so money has to be spent wisely.
This recipe and method can be found at Sarah’s blog http://theflyingonion.wordpress.com/2012/01/23/pineapple-cashew-quinoa-stir-fry/ and is adapted from the site original Veganomicon recipe. I used asparagus instead of edamame since I couldn’t find any. Also I used salt reduced soy sauce and vegetable stock.
1 cup quinoa, well rinsed and drained
1 250 ml pineapple juice (can be obtained from the juice from the canned pineapple)
1 cup cold water
1/4 teaspoon salt reduced soy sauce
4 ounces cashews, raw and unsalted
1 tablespoons olive oil
1 scallions, sliced thinly
1 hot red chili, sliced thinly
1/2 inch piece ginger, peeled and minced
1 red bell pepper, seeded and diced
1 bunch of asparagus
1/2 cup fresh basil leaves, rolled and sliced in thin shreds ( or dried)
10 ounces fresh pineapple, cut into bite sized chunks
2 tablespoons salt reduced soy sauce
3 tablespoons salt reduced vegetable stock
PREPARE THE QUINOA FIRST:
- 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 to 14 minutes, until all the liquid has been absorbed and the quinoa appears plumped and slightly translucent.
- Uncover, fluff, and let cool.
- For best results,place the quinoa in an airtight container and refrigerate overnight. If you’re in a hurry, chill the covered quinoa for at least an hour.
PREPARE THE STIR-FRY
- Use the largest nonstick skillet you have (at least 11 inches in diameter) or a wok. Have ALL of your ingredients chopped and easily within reach.
- Place the cashews in the dry pan and heat over low heat, stirring them, until lightly toasted, about 4 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 pepper and ginger. Stir-fry for about 2 minutes, then add the red bell pepper and asparagus. Stir-fry for about 3 minutes, until the bell pepper is softened and asparagus .
- Add the basil and mint, and stir for another minute before adding the pineapple and quinoa.
- In a measuring cup, combine the soy sauce and vegetable stock. 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 (it helps to use two spoons/ spatulas to scoop the quinoa around).