Tease Please!

Here is a sneak peek of the delicious blueberry brownies I made. Yum! Recipe to follow....

Better than Takeout

I recently found myself in the mood for something tasty... I wanted something salty, exotic, filling and oh so spicy. Well, in my world ordering food from a random Chinese establishment doesn't exactly guarantee dietary faithfulness, so I set out to make my own. What I found was an amazing recipe in Veganomicon that is sure to become a weekly staple in my house.

The Pineapple Cashew Quinoa Stir-Fry was exactly what I had been craving! It was sweet and salty, nutty, filling and satisfying beyond belief. Only without that customary bloat that seems to be served along side all Chinese fare. This stir-fry used quinoa cooked in pineapple juice as the base which gave it a wholesomeness that white rice can't hold a candle to. For all those who think Vegan's will turn grey from a protein deficiency, quinoa is the healthiest complete protein out there and just one serving provides almost 60% of your daily protein needs. Enough said.

The dish is finished off with crisp bell peppers, crunchy toasted cashews, spicy chili, ginger, garlic, scallions and of course chunks of juicy pineapple. Try this out and I promise you will never go back to Go-Go China again!

Pineapple Cashew Quinoa Stir-Fry

For the Quinoa:

1 Cup Quinoa, well rinsed and drained
1 Cup Pineapple juice (NOT the syrup that comes in the can)
1 Cup cold H2O
1/4 Teaspoon soy sauce

Stir-Fry:

4 ounces cashews, raw and unsalted (check the bulk aisle at the grocery)
3 tablespoons peanut oil
2 scallions, thinly sliced
2 cloves garlic, minced
1 hot red chile, sliced into thin rounds
1/2-inch piece fresh ginger, peeled and minced
1 red bell pepper, seeded and diced
1 cup frozen peas or edamame

1/2 cup fresh basil leaves, rolled and sliced into thin shreds
2 tablespoons fresh mint, finely chopped (seems strange but it gives it such a refreshing taste)
2 cups fresh pineapple, cut into bite size chunks
3 tablespoons soy sauce
3 tablespoons vegetable stock
1 tablespoon mirin
Lime wedges for garnish

Note: This would be MUCH better with fresh pineapple, but I cheated and used canned saving the juices to cook my quinoa with. Cook the quinoa a day ahead for best results.

How to do it:

Prepare the quinoa by combining all ingredients in a medium pot. Cover and bring to a boil, stirring once. Reduce heat to medium low, cover and cook 12-14 minutes until fluid has absorbed. Uncover, fluff and let cool.

Get all your ingredients prepared and within easy reach. Using a large skillet or Wok toast the cashews over low heat for 4-5 minutes until golden brown and fragrant.

Remove the cashews, and raise the temperature to medium, and add the peanut oil, scallions, and garlic. When the garlic starts to sizzle add the hot pepper and ginger. Cook for about two minutes, then add the bell pepper and peas. Continue to stir-fry for 3 to 4 minutes until peas are bright green and the pepper is softened. Add the basil and mint and stir-fry for one minute before adding the pineapple and chilled quinoa.

In a measuring cup, combine the soy sauce, veggie stock and mirin. Pour over the quinoa mixture and stir to complete coat. Continue to stir fry for 8-10 minutes until the quinoa is very hot.

Serve with lime wedges and additional soy sauce if desired.

Enjoy!

Lindsey