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1
PREPARE THE QUINOA FIRST: Combine the quinoa, juice, water, and soy sauce in a medium-sized pot.
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Cover, place over high heat,and bring to a boil.
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Stir a few times, lower the heat to medium-low, cover, and cook for 12 to 14 minutes, until all the liquid has been absorbed and the quinoa appears plumped and slightly translucent.
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4
Uncover, fluff, and let cool.
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5
For best results,place the quinoa in an airtight container and refrigerate overnight.
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6
If you're in a hurry, chill the covered quinoa for at least an hour.
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7
When ready to use, break up any chunks of the cold quinoa with a fork.
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PREPARE THE STIR-FRY; Use the largest nonstick skillet you have (at least 11 inches in diameter) or a wok.
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Have ALL of your ingredients chopped and easily within reach.
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Place the cashews in the dry pan and heat over low heat, stirring them, until lightly toasted, about 4 minutes.
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11
Remove the cashews from the pan, raise the heat to medium, and add the peanut oil, scallions, and garlic.
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12
When the garlic starts to sizzle, add the sliced chile pepper and ginger.
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Stir-fry for about 2 minutes, then add the red bell pepper and edamame.
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14
Stir-fry for about 3 minutes, until the bell pepper is softened and edamame is bright green.
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15
Add the basil and mint, and stir for another minute before adding the pineapple and quinoa.
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16
In a measuring cup, combine the soy sauce, vegetable stock, and mirin.
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Pour over the quinoa mixture.
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Stir to incorporate completely and coat the quinoa.
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Continue to stir-fry for 10 to 14 minutes, until the quinoa is very hot (it helps to use two spoons/ spatulas to scoop the quinoa around).
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20
Serve with lime wedges and additional soy sauce, to season individual servings to taste.
