Pineapple-Cashew Quinoa

Pineapple-Cashew Quinoa

Quinoa – (cook 1-24 hrs prior)

1 C Quinoa, rinsed

1 C pinaplle juice

1 C water

½ tsp braggs amino acids or soy sauce

 

–          Combine Quinoa, juice, water and braggs in pot.  Bring to boil. Cover, reduce to medium heat and cook for about 15 minutes (until all liquid is absorbed)

–          Fluff with fork and refrigerate for an hour or overnight.

 

Stir Fry

3 Tbs oil (peanut, olive or veggie)

2 scallions

2 cloves garlic

1 inch piece fresh ginger, peeled and minced

1 red pepper, diced

1 cup frozen edamame (or peas)

1/2- 1 C carrots, shredded

 

Topping

3 Tbs Braggs or soy sauce

3 Tbs Vegetable broth

½ C cashews

½ C fresh basil

2 Tbs fresh mint

1+ C fresh pineapple (chunks) or 10 oz can

 

Lime wedges for garnish (optional)

 

–          Add stir-fry ingredients to a large pan, cook for about 5 minutes until edamame is no longer frozen and pepper is soft

–          Add Quinoa and topping ingredients.  Cook for another 10 minutes – stirring together and keeping quinoa from sticking to the bottom.

 

 

Sesame-ginger stir-fry

Sesame-ginger stir-fry

Broccoli

Sugar snap peas

Red peppers

1 Tb vegetable oil

1 inch fresh ginger, peeled and chopped

2 cloves of garlic, chopped

2 Tb sesame oil

3 Tb Braggs or soy sauce (more to taste)

Sesame seeds

Angle hair pasta (or rice noodles) *Use rice noodles for GF

 

–       Sautee vegetables, garlic and ginger in vegetable oil & 1 Tb of Braggs (you can also add a dash of crushed red pepper and sugar if you want)

–       Cook & drain pasta.

–       Mix in sesame oil and rest of braggs.

–       Mix in veggies and top with sesame seeds.