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Green Fed

a blog about a girl who decided eating plants was the way to go

Miss me?  Well, we’ve been doing all things summer:  swimming, biking, vacationing… the list goes on and on!

I won’t promise regular posting for the rest of summer, but I will promise you that you will LOVE this recipe!  It’s my go-to recipe when we have [non-vegan-eating] guests over for dinner, because I know it does not disappoint!

Pineapple Cashew Quinoa Stir-fry ( adapted from Veganomicon)

1 cup quinoa, well rinsed and drained
1 cup pineapple juice (I just use water, since I don’t like the quinoa to be too sweet)
1 cup cold water
1/4 teaspoon soy sauce (I use Bragg’s Liquid Aminos)

4 ounces cashews, raw and unsalted
3 tablespoons peanut oil (or any high-heat oil will do)
2 scallions, sliced thinly (I sometimes use 1/2 of a regular onion)
1 hot red chile, sliced into very thin rounds (I don’t use this, since my kids don’t like it too spicy and it’s still great!)
1/2 inch piece ginger, peeled and minced
1 red bell pepper, seeded and diced
1 cup frozen green peas
1/2 cup fresh basil leaves, rolled and sliced in thin shreds
2 tablespoons finely chopped fresh mint
10 ounces fresh pineapple, cut into bite sized chunks (I’ve used canned pineapple and it tastes just as good)
3 tablespoons soy sauce
3 tablespoons vegetable stock
1 tablespoon mirin (I don’t use the mirin)
Lime wedges for garnish


For the quinoa: 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 – 14 minutes until all the liquid has been absorbed and the quinoa appears plumped and slightly translucent. Uncover, fluff and let cool.

For the stir-fry: Use a large frypan or wok. Have all your ingredients pre-chopped and in reach. Place the cashews in the dry pan and heat over low heat, stirring them, until lightly toasted (4 to 5 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 and ginger.

Stir-fry for about 2 minutes, then add the 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.

Combine the soy sauce, vegetable stock and miri. Pour over the quinoa mixture. Stir until the mixture is coated. Continue to stir-fry for 10 minutes (it helps to use two spoons/spatulas to scoop the quinoa around). Serve with lime wedges.

This also tastes great the day after, cold!  Enjoy!!!


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