Pineapple fans, welcome to your pineapple heaven; it’s all here in this South Asian–inspired dish. Quinoa, the high-protein South American grain, gets an extra splash of flavor cooked with a little pineapple juice, then stir-fried with colorful veggies, fresh ginger, and crunchy cashews. Make the quinoa a day or two in advance, store it in the fridge, and you’ll be able to put this stir-fry in a snap. It’s a meal in itself, or serve alongside any marinated and grilled tempeh or tofu. Try it with red or a multicolored blend of white, red, and black quinoa for gorgeous confetti-like stir-fry!
Ingredients
Quinoa
- 1 cup pineapple juice
- ¾ cup cold water
- ¼ teaspoon soy sauce
- 1 cup quinoa, well rinsed and drained
Stir-fry
- 4 ounces cashews, raw and unsalted
- 3 tablespoons peanut oil
- 2 scallions, sliced thinly
- 2 cloves garlic, minced
- 1 red chile, sliced into very thin rounds
- 1 (½-inch) piece fresh ginger, peeled and minced
- 1 red bell pepper, seeded and diced
- 1 cup frozen green peas or cooked edamame
- ½ cup fresh basil leaves, rolled and sliced into thin shreds (just like slicing collard greens)
- 2 tablespoons finely chopped fresh mint
- 10 ounces fresh pineapple, cut into bite-size chunks (about 2 cups)
- 3 tablespoons soy sauce
- 3 tablespoons vegetable broth, purchased or homemade
- 1 tablespoon mirin or pure maple syrup
- Lime wedges, for garnish
- Additional soy sauce and sriracha sauce, for serving
How to Make It
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Prepare the Quinoa first
- Place the pineapple juice, cold water, and soy sauce in a large saucepan and bring to a boil over high heat. Stir in the quinoa, lower the heat to low, and simmer for about 20 minutes, or until all the liquid has been absorbed and the quinoa grains are tender. Fluff with a fork and set aside to cool for at least 10 minutes or chill in the fridge until cold, if possible.
- For best results, transfer the quinoa to an airtight container and refrigerate overnight. When ready to use, break up any chunks of cold quinoa with a fork. Prepare the Stir-Fry
- Use the largest nonstick skillet you have (at least 10 inches in diameter) or a wok. Have all of your ingredients chopped and easily within reach. Toast the cashews in the dry pan over low heat for about 4 minutes, or until lightly toasted. Dump them into a small bowl and soldier on with the rest of the stir-fry.
- Increase the heat to medium-high and stir in the peanut oil, scallions, and garlic. As soon as the garlic starts to sizzle, add the sliced chile pepper and ginger. 1 minute later, toss in the bell pepper and peas. Stir-fry for another 2 minutes, or 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. Add most of the cashews, saving a handful to garnish each serving.
- In a measuring cup, combine the soy sauce, vegetable broth, and mirin. Pour over the quinoa mixture. Vigorously fold the quinoa and continue to stir-fry for 5 minutes, or until the quinoa is very hot. Scoop into serving bowls, top each serving with a few reserved cashews and a lime wedge, and please do pass around additional soy sauce and sriracha!
