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.
