Pineapple, Cashew, Red Pepper Quinoa

A couple of notes on stir-fry: peanut oil has a higher smoke point than a number of oils, which is why it’s called for in most stir-fry recipes. This cooks so fast you really want the prep work 100% completed before you start cooking. And make any substitutions you want.

1 c. quinoa
1 c. pineapple juice
1 c. cold water
1/4 t. soy sauce


2 c. fresh pineapple, cut into bite-size chunks

4 oz. raw cashews (unsalted)

1 red chili pepper, sliced into very thin rounds (or the equivalent of red chili pepper flakes)

1 red bell pepper, diced

1 c. edamame, cooked

2 scallions, sliced thinly

2 garlic cloves, minced

½ c. fresh basil, sliced into thin shreds

½ in. piece gingerroot, peeled and minced

3 T. peanut oil

3 T. soy sauce

3 T. vegetable stock

2 T. fresh mint, finely chopped

1 T. mirin

Lime wedges, for serving


  1. (Prepare the quinoa first.) Combine quinoa, pineapple juice, water and soy sauce in a medium-sized pot. Cover and bring to a boil. Stir occasionally. Cook for 12 to 14 minutes until all of the liquid has been absorbed and the quinoa appears plumped and slightly translucent.
  2. Uncover, fluff with a fork, and let cool for at least an hour (up to overnight). When ready to use, break up chunks of the cold quinoa with a fork.



  1. Get out the largest non-stick skillet you own. Prepare all of your ingredients beforehand, as this cooks fast!
  2. Over low heat, cook the cashews in the dry pan, stirring them, until lightly toasted (approx. 4 min.) Remove the cashews from the pan, raise the heat to medium, and add the peanut oil, scallions and garlic.
  3. After 1 min., add the sliced chili pepper and ginger. Stir fry for approx.. 2 min., then add the red bell pepper and edamame. Stir-fry for approx.. 3 min., until the bell pepper is softened and edamame is bright green.
  4. Add the basil and mint, and stir for 1 min. before adding the chopped pineapple and prepared quinoa.
  5. Separately, combine the soy sauce, vegetable stock and mirin. Pour over the quinoa mixture. Stir to incorporate completely and coat the quinoa.
  6. Continue to stir-fry for 10 to 14 min., until the quinoa is very hot.
  7. Serve with lime wedges and additional soy sauce. (Last accessed April 25, 2014).

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