Garlic Pineapple Stir-Fried Quinoa

Garlic Pineapple Stir-Fried Quinoa

Minimalist Baker’s Everyday Cooking CB by Dana Shultz

1 & 1/4            cups uncooked quinoa, rinsed  (I used 1 cup and saved the 1/4 cup)

1 & 1/2            cups water

3                      tablespoons toasted sesame oil or coconut oil

1                      cup diced green onion ***I used regular onion

1                      cup green pepper (not in her original recipe)

3                      cloves garlic, minced

1/2                   cup peas, fresh or frozen

2/3                   cup roasted, salted cashews (I used 1/2 cup)

2/3                   cup diced pineapple  (I used more)

                        Sprinkling of red pepper flakes (not in her recipe)

Sauce

1                        tablespoon toasted sesame oil

1/4                     cup soy sauce or tamari

4-5                     tablespoon maple syrup (or substitute organic brown sugar)

3-4                     tablespoons salted natural peanut butter, or almond butter

Add the quinoa and water to a large saucepan.  Cook over high heat until boiling, then reduce the heat to low.  Cover and simmer until liquid is absorbed, about 15 minutes.  Set aside.

Whisk all of the sauce ingredients together in a small bowl and set aside.

Heat a large skillet over medium heat.  Once hot, add the sesame oil, green onions, green pepper (if using) garlic, and 1 tablespoon sauce.  Saute for 1-2 minutes, then add the peas, cook for another 2 minutes.  Raise the heat to medium.  Add the cooked quinoa and two thirds of the sauce  (reserving the rest for serving).  Stir to thoroughly coat.  Cook for 1-2 minutes.

Add the cashews and pineapple.  Stir to coat.  Cook for another 1-2 minutes, stirring frequently. 

Serve with the remaining sauce on the side.  Chopped green onion or cilantro for garnish.