Pineapple Ginger Quinoa

Photo: Pineapple Ginger Quinoa
Sweet-tart pineapple pairs with spicy and warm ginger for a delicious quinoa vegetable entrée. This recipe is adapted from Veganomion.
Yield
4-6 Side Servings
Vegan
Appetizers and Sides
Ingredients
  • 1 cup pineapple juice
  • 2 cups water
  • 1½ cups quinoa
  • 1” piece ginger, chopped + 1” piece ginger, grated
  • ¾ cup raw cashew pieces
  • 3 Tablespoons peanut oil
  • 1 cup sliced onion
  • 2 cloves garlic, minced
  • 1-2 chile peppers, diced
  • ½ cup chopped fresh basil
  • 1½ cups chopped fresh pineapple
  • ¼ cup water
  • 3 Tablespoons soy sauce
  • 1 lime, for topping
Instructions
  1. Bring pineapple juice and 2 cups water to a boil in a saucepan. Add quinoa and chopped ginger. Cook for 15 minutes, then fluff with a fork. Remove large ginger pieces.
  2. Toast cashews in a dry pan until they brown, about 10-15 minutes. Remove from pan and add to cooked quinoa. Stir to combine.
  3. Heat peanut oil in a large skillet. Add onions and garlic, cook for 10 minutes. Add chile and grated ginger and cook for a few minutes more.
  4. Add basil and pineapple, cook for 5 minutes. Stir in ¼ cup water and soy sauce and simmer for 1 minute. Add quinoa mixture and stir well.
  5. Squeeze fresh lime over top and enjoy!