{"id":300,"date":"2012-07-02T00:12:08","date_gmt":"2012-07-02T00:12:08","guid":{"rendered":"http:\/\/vegangoodness.com\/?p=300"},"modified":"2012-07-02T00:22:59","modified_gmt":"2012-07-02T00:22:59","slug":"pineapple-cashew-quinoa","status":"publish","type":"post","link":"https:\/\/vegangoodness.com\/?p=300","title":{"rendered":"Pineapple-Cashew Quinoa"},"content":{"rendered":"

Pineapple-Cashew Quinoa <\/span><\/strong><\/p>\n

\"\"<\/a>\"\"<\/a><\/p>\n

Quinoa \u2013 (cook 1-24 hrs prior)<\/em><\/strong><\/p>\n

1 C Quinoa, rinsed<\/p>\n

1 C pinaplle juice<\/p>\n

1 C water<\/p>\n

\u00bd tsp braggs amino acids or soy sauce<\/p>\n

 <\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Combine Quinoa, juice, water and braggs in pot.\u00a0 Bring to boil. Cover, reduce to medium heat and cook for about 15 minutes (until all liquid is absorbed)<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Fluff with fork and refrigerate for an hour or overnight.<\/p>\n

 <\/p>\n

Stir Fry <\/em><\/strong><\/p>\n

3 Tbs oil (peanut, olive or veggie)<\/p>\n

2 scallions<\/p>\n

2 cloves garlic<\/p>\n

1 inch piece fresh ginger, peeled and minced<\/p>\n

1 red pepper, diced<\/p>\n

1 cup frozen edamame (or peas)<\/p>\n

1\/2- 1 C carrots, shredded<\/p>\n

 <\/p>\n

Topping<\/em><\/strong><\/p>\n

3 Tbs Braggs or soy sauce<\/p>\n

3 Tbs Vegetable broth<\/p>\n

\u00bd C cashews<\/p>\n

\u00bd C fresh basil<\/p>\n

2 Tbs fresh mint<\/p>\n

1+ C fresh pineapple (chunks) or 10 oz can<\/p>\n

 <\/p>\n

Lime wedges for garnish (optional)<\/p>\n

 <\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Add stir-fry ingredients to a large pan, cook for about 5 minutes until edamame is no longer frozen and pepper is soft<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Add Quinoa and topping ingredients.\u00a0 Cook for another 10 minutes \u2013 stirring together and keeping quinoa from sticking to the bottom.<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Pineapple-Cashew Quinoa Quinoa \u2013 (cook 1-24 hrs prior) 1 C Quinoa, rinsed 1 C pinaplle juice 1 C water \u00bd tsp braggs amino acids or soy sauce   –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Combine Quinoa, juice, water and braggs in pot.\u00a0 Bring to boil. Cover, reduce to medium heat and cook for about 15 minutes (until all liquid is […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[95,94,54,93,50,9],"_links":{"self":[{"href":"https:\/\/vegangoodness.com\/index.php?rest_route=\/wp\/v2\/posts\/300"}],"collection":[{"href":"https:\/\/vegangoodness.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vegangoodness.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vegangoodness.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vegangoodness.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=300"}],"version-history":[{"count":3,"href":"https:\/\/vegangoodness.com\/index.php?rest_route=\/wp\/v2\/posts\/300\/revisions"}],"predecessor-version":[{"id":302,"href":"https:\/\/vegangoodness.com\/index.php?rest_route=\/wp\/v2\/posts\/300\/revisions\/302"}],"wp:attachment":[{"href":"https:\/\/vegangoodness.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=300"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vegangoodness.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=300"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vegangoodness.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=300"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}