Pineapple-Cashew-Quinoa Stir-Fry

This totally knocked our socks off!

Recipe says quinoa should be cooked and refrigerated at least an hour (or overnight) but we didn't do that and it was fine! The only thing I might change is adding the basil and mint leaves a little later so they are less cooked and more flavorful.

This is such an easy, healthy, & delicious dish!

Quinoa:
1 cup quinoa, well rinsed and drained
1 cup pineapple juice
1 cup cold water
1/2 tsp. soy sauce

Stir-fry:
4 ounces 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
1/2 in. piece ginger, peeled and minced
1 red bell pepper, seeded and diced
1 cup frozen green peas or cooked edamame
1/2 cup fresh basil leaves, rolled and sliced into thin shreds
2 T finely chopped fresh mint
10 ounces fresh pineapple, cut into bite-size chunks (about 2 cups)
3 T soy sauce
3 T vegetable stock
1 T mirin -(in the Asian aisle at the market)
lime wedges for garnish

Prepare the quinoa first: Combine the quinoa, juice, water, and soy sauce in a medium-size 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 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 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, 4- 5 minutes.
Remove 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 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, vegetable stock, and mirin. Pour over the quinoa mixture. Stir to incorporate completely and coat the quinoa. Continue to stir-fry 10-14 minutes, until the quinoa is very hot.
Serve with lime wedges.

-recipe from Veganomicon