Ingredients:
- 2 scallions, sliced thinly
- 1 hot red chili pepper, sliced into very thin rounds
- 1/2 inch piece gingerroot, peeled and minced
Directions:
- PREPARE THE QUINOA FIRST: Combine the quinoa, juice, water, and soy sauce in a medium-sized pot.
- Cover, place over high heat,and bring to a boil.
- Stir a few times, lower the heat to medium-low, cover, and cook for 12 to 14 minutes, until all the liquid has been absorbed and the quinoa appears plumped and slightly translucent.
- Uncover, fluff, and let cool.
- For best results,place the quinoa in an airtight container and refrigerate overnight.
- If you're in a hurry, chill the covered quinoa for at least an hour.
- When ready to use, break up any chunks of the cold quinoa with a fork.
- PREPARE THE STIR-FRY; Use the largest nonstick skillet you have (at least 11 inches in diameter) or a wok.
- Have ALL of your ingredients chopped and easily within reach.
- Place the cashews in the dry pan and heat over low heat, stirring them, until lightly toasted, about 4 minutes.
- Remove the cashews from the pan, raise the heat to medium, and add the peanut oil, scallions, and garlic.
- When the garlic starts to sizzle, add the sliced chile pepper and ginger.
- Stir-fry for about 2 minutes, then add the red bell pepper and edamame.
- Stir-fry for about 3 minutes, until the bell pepper is softened and edamame is bright green.
- Add the basil and mint, and stir for another minute before adding the pineapple and quinoa.
- In a measuring cup, combine the soy sauce, vegetable stock, and mirin.
- Pour over the quinoa mixture.
- Stir to incorporate completely and coat the quinoa.
- Continue to stir-fry for 10 to 14 minutes, until the quinoa is very hot (it helps to use two spoons/ spatulas to scoop the quinoa around).
- Serve with lime wedges and additional soy sauce, to season individual servings to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 593.49 Kcal (2485 kJ) | ||
| Calories from fat | 243.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.04g | 42% | |
|---|---|---|---|
| Sodium | 2535.1mg | 106% | |
| Potassium | 912.85mg | 19% | |
| Total Carbs | 73.18g | 24% | |
| Sugars | 23.41g | 94% | |
| Dietary Fiber | 8.45g | 34% | |
| Protein | 17.44g | 35% | |
| Vitamin C | 65.9mg | 110% | |
| Vitamin A | 1.1mg | 37% | |
| Iron | 62.3mg | 346% | |
| Calcium | 109.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 147.57 Kcal (618 kJ) | ||
| Calories from fat | 60.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.72g | 42% | |
|---|---|---|---|
| Sodium | 630.35mg | 106% | |
| Potassium | 226.98mg | 19% | |
| Total Carbs | 18.2g | 24% | |
| Sugars | 5.82g | 94% | |
| Dietary Fiber | 2.1g | 34% | |
| Protein | 4.34g | 35% | |
| Vitamin C | 16.4mg | 110% | |
| Vitamin A | 0.3mg | 37% | |
| Iron | 15.5mg | 346% | |
| Calcium | 27.3mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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