Ingrédients pour Pineapple Cashew Quinoa Stir Fry
- 1 cup quinoa (½ cup white, ½ cup red Inca)
- Pineapple Juice
- Cold Water
- 2 tablespoons soy sauce (or tamari for gluten-free)
- Unsalted Cashews
- Peanut Oil
- Scallions
- Garlic Cloves
- Hot Red Chili Pepper
- Gingerroot
- Red Bell Pepper
- 1 cup shelled edamame (or 1 cup frozen peas)
- Fresh Basil
- Of Fresh Mint
- Fresh Pineapple
- Vegetable Stock
- Mirin
- Lime Wedge
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Comment préparer Pineapple Cashew Quinoa Stir Fry
- Cook quinoa according to package directions. Cool completely and refrigerate for at least 2 hours or up to 2 days.
- Chop all vegetables and pineapple. Roast cashews for 5 minutes at 350F (175C) for extra crunch (optional).
- Heat sesame oil in a large wok or skillet over medium-high heat.
- Add red onion and bell pepper and stir-fry for 3-4 minutes until slightly softened.
- Add broccoli and stir-fry for another 2-3 minutes.
- Add garlic and ginger; stir-fry for 30 seconds until fragrant.
- Stir in cooked quinoa, pineapple, edamame (or peas), soy sauce, maple syrup, and vegetable broth.
- Stir-fry for 5-7 minutes until heated through and sauce has thickened slightly.
- Remove from heat and stir in cashews.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
68g
Fat
24g
Carbs
22g