Pineapple-Cashew-Quinoa Stir-Fry

This was amazing! I'm stealing this straight from Veganomicon again.... pretty much, I love this cook book. Cook the quinoa ahead of time for this one, and you'll have dinner in under 30 minutes. Also, hit up the deli section for pre-cut pineapple. This was excellent as leftovers too, I ate it cold and liked it just as much.

Quinoa:
1 - 1 1/2 cup quinoa, rinsed and drained (I used half white and half red)
2-3 cups water (or 1 cup pineapple juice and the rest water)
1/4 tsp soy sauce

*or you can use any form of left over quinoa you have*

Stir-Fry:
4 ounces cashews, raw and unsalted
3 tbl safflower oil or peanut oil
4 scallions, thinly sliced
5 cloves garlic
1-2 hot peppers (I used 1 serano and 1 red jalepeno), sliced into very thin rounds
1 inch piece of ginger, peeled and minced
1 red bell pepper, seeded and diced
1 1/2 cup frozen peas or cooked edamame
1/2 cup fresh basil leaves, rolled very tightly and sliced into thin shreds
1/4 cup fresh mint, finely chopped
10 oz fresh pineapple, cut into bite size chunks (2 cups ish)
3 tbl soy sauce
1/4 cup veg broth
limes for garnish

Prepare the quinoa first, preferably the night before. Combine all ingredients in a medium size pot and bring to a boil, reduce to a simmer and cook for 12-14 minutes. Uncover, fluff and let cool. If you want to do this the same day, let it cool for at least an hour.

Stir Fry:
Have all your ingredients chopped and ready. Heat the largest non-stick pan you have or a wok over low heat. Add the cashews and dry roast for 4-5 minutes or until they begin to brown. Remove and set aside.

Raise the heat to medium and add the oil, garlic and scallions. When the garlic starts to sizzle add the sliced chili pepper and ginger. Stir-fry for 2 minutes, then add the bell pepper and peas. Stir-fry for another 3-4 minutes, until the bell pepper is softened and the peas are bright green. Add the basil and mint and stir for another minute before adding the quinoa and pineapple.

In a measuring cup, mix the soy sauce and veggie broth. Pour over the quinoa mixture and stir to mix well. Continue to stir fry for 8-10 minutes, until the quinoa is very hot. Add the cashews for the last minute or two. Serve with the lime wedges and additional soy sauce if needed.

Disclaimer: This picture is not the best. I was running out of the house to a soccer game, so I didn't take the picture until hours later. I think the peas were much prettier when it was fresh. Whatevs, it's delicious!