Quinoa stir-fry with pineapple and cashews for Meatless Monday

Categories: Vegetarian

​No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe.

Rice is always popular in a stir-fry dish, but why not give another grain a chance? This tropical entree will make you feel like you're dining in some warm, exotic spot (until you finish it, anyway). And quinoa is a complete protein, meaning it has all the necessary amino acids, so it's an excellent meat replacement however you cook it.

You will need:

1 cup quinoa
1 cup pineapple juice
1 cup water
3 tablespoons and 1/4 teaspoon soy sauce
4 ounces cashews (raw and unsalted if you can find them)
3 tablespoons peanut oil
2 green onions
2 cloves garlic
1 red chile pepper
1-inch piece ginger
1 red bell pepper
1 cup green peas (frozen is okay)
1/2 cup fresh basil leaves
3 tablespoons mint leaves
3-4 cups fresh pineapple
3 tablespoons vegetable stock
1 tablespoon mirin
1-2 limes (optional; for garnish)

1. Rinse the quinoa and drain. (This grain can have a bitter taste if you don't rinse it well.) Combine with the pineapple juice and water, plus 1/4 teaspoon of the soy sauce, in a medium-sized pot. Cover and bring to a boil over high heat; then lower the heat, cover and simmer until the quinoa has absorbed the liquid. (This could take anywhere from twelve minutes to thirty; I like to use lower heat and cook it longer.)

It should look like this when you're finished. For the best stir-fry results, chill the covered quinoa while you prepare the rest of the ingredients (you can also place it in an air-tight container and chill overnight in the fridge, but cooling it for an hour or so works just fine).

2. If you're using a whole, fresh pineapple -- which we recommend -- then cut the bottom and the top off, remove the rind and cut the fruit off the core before chopping it into cubes. (You can store any leftover pineapple in a container in the fridge for snacking.)

Sponsor Content

My Voice Nation Help

delicious recipe... but no mention that it is taken from the Veganomicon cookbook?

Now Trending

From the Vault