This is one of my favorite ways to enjoy quinoa- the only reason why I haven't posted this sooner is because I never manage to get a good picture before it gets scarfed down. Finally I decided to just post this without a great picture because frankly, you deserve this recipe!
Combine the quinoa, pineapple juice, water, and Bragg's Liquid Amino's in a medium-sized pot with a lit over top, bring to a boil then simmer for until the liquid is absorbed and the quinoa is plumped (about 12-14 minutes). Remove from heat and set aside.
In a large skillet add the cashews over low heat, stirring often, to gently toast them but be careful not to burn them. Remove from heat- place in a bowl and set aside.
Add coconut oil to the pan along with scallions/chives and garlic, saute for 1 minute before adding in the chile pepper and ginger. Continue to saute for another two minutes before adding in the diced bell pepper and peas. After about 3 minutes the bell peppers should be tender, add in the basil and mint and saute for another minute before adding in the pineapple and quinoa.
Combine in a cup: Bragg's Liquid Aminos, veggie broth and rice vinegar. Pour over quinoa mixture and toss to incorporate. Continue to stir fry for another 10 minutes, then toss the cashews back in before serving.
Recipe slightly adapted from: Veganomicon: The Ultimate Vegan Cookbook
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