Recipe: Pineapple and Cashew Quinoa

Posted on | May 1, 2009 | 3 Comments

last night was a big night for our quinoa. we dressed it up and made it look real purdy. and boy did it have fun.

the original version of this recipe from veganomicon was the first time we had made quinoa and actually liked it. all previous attempts at cooking it left us wondering what all of the hype was about. after devouring this meal within a matter of 5 minutes, we finally got it.

i decided to revisit this recipe after a long hiatus without it [we actually found other quinoa recipes that we enjoyed too]. turns out there were a few nightshades [chili pepper, bell peppers] that had to be removed. below is what i was able to come up with.

Pineapple and Cashew Quinoa

ingredients:

quinoa

  • 1 cup quinoa [red or inca, or both!]
  • 1 cup pineapple juice
  • 1 cup cold water
  • 1/4 tsp soy sauce

stir-fry

  • 4 ounces cashews, raw and unsalted
  • 3 tbs cooking oil [we used safflower]
  • 1 medium onion, chopped
  • 2-3 cloves garlic, minced
  • 3/4 cup [1 large] carrot, grated
  • 1 cup frozen peas
  • 1/2 cup fresh basil [1 tbs dried]
  • 2 tablespoons fresh mint, finely chopped
  • 10 ounces [2 cups] fresh pineapple, cut into chunks
  • 3 tbs organic soy sauce
  • 3 tbs nightshade free vegetable stock
  • 1 tbs mirin

directions:

  1. prepare the quinoa first. combine quinoa, juice, water and soy sauce in a medium pan. place over high heat and bring to a boil. stir a few times and then reduce heat to medium-low, cover and cook until all liquid has been absorbed. put in refridgerator to cool.
  2. while the quinoa is cooking, prep the items for the stir-fry and have them ready to be added into the wok.
  3. place the cashews into the wok [do not add oil yet] and cook over low heat until lightly browned. 4-5 minutes.
  4. remove cashews from the pan, raise heat to medium and add oil, onions and garlic. cook about 2-3 minutes until becoming fragrant.
  5. add frozen peas and cook until bright green, about 3-5 minutes.
  6. add basil and mint and stir for another minute before adding pineapple and cold quinoa.
  7. in a measuring cup, combine soy sauce, vegetable stock and mirin. pour over the quinoa mixture and stir to coat.
  8. continue to stir vigorously for 10-14 minutes until quinoa is very hot. trust me when i say stir vigorously as it will stick to the pan otherwise and be a wee bit tough to get off your pan.
  9. serve and enjoy!

this recipe is vegetarian, vegan, nightshade free, dairy free, casein free, cinnamon free, and contains no msg. it can also be wheat free and gluten free depending on choice of soy sauce.

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Category: recipe, vegan, vegetarian

Comments

3 Responses to “Recipe: Pineapple and Cashew Quinoa”

  1. Deanna
    May 1st, 2009 @ 7:32 pm

    This sounds amazing! When you tweeted about it I was hoping for a recipe!!
    I just wrote down the ingredients to go buy at the store, can’t wait to try this one out! When I do I’ll be sure to post about!

  2. dairyfreecook
    May 1st, 2009 @ 7:46 pm

    YUM. I love pineapple in savory dishes, especially with mint!!! Looks terrific!

  3. Lee
    May 3rd, 2009 @ 8:46 pm

    How is Veganomicon? I’ve picked it up in the bookstore, but not sure if I want to spend the money. Are the recipes pretty easy? I’m a lazy cook.

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