Stir Fry with Quinoa, Pineapple and Cashews

For this, you need to prepare the quinoa in advance. It can be done a day in advance.

To prepare quinoa:
1 c RINSED quinoa (there is a brand that is pre-rinsed)
1 c cold water
1/2 tsp soy sauce
1 c pineapple juice (I use liquid from canned pineapple juice here)

Combine ingredients. Bring to a boil. Lower heat and cook 12-14 minutes until liquid absorbed. Uncover, fluff and let cool.

To prepare stir fry:
1/2 c RAW cashews
1/2 onion - diced
3 T peanut oil
2 cloves garlic, minced
2 tsp minced ginger
1 red bell pepper - diced
1 c frozen peas
2 c pineapple
3 T soy sauce
3 T veggie broth
1 T mirin
a few dashes of Tabasco

Lightly toast cashew in a non-stick pan (low heat, about 5 min), remove from pan

Add peanut oil, onion and garlic until liquid is released. Add ginger. Cook for 2 min.

Add peppers and peas. Cook until pepper softens. Add pineapple, cashews and quinoa.

In a small bowl, combine soy sauce, veggie broth, mirin and a few dashes of Tabasco.

Pour mixture over stir fry. Stir to coat all ingredients. Continue to cook until quinoa and pineapple are hot.

Enjoy.