I ended up, big surprise, going with a sweet and spicy sauce (it is a great compromise, the spiciness pleases me, the sweetness pleases Brett and the combination works great), and I added more veggies and some adzuki beans.
I must say, this was a huge hit! And it was loaded with protein; you got quinoa, cashews, and adzuki beans. Brett and I both loved this and he even came up with an idea for a variation for a fruity breakfast stir-fry. I was impressed, it sounds fantastic, I think we’ll have to make it for a weekend brunch sometime soon to see how it turns out.
Pineapple Quinoa Stir-Fry with Cashews and Adzuki Beans
Serves 4-6 (leftovers = yummy, easy work lunches)
1 cup quinoa
2 cups water
Sauce:
4 tbsp soy sauce
2 tbsp brown rice vinegar
hot chili oil (to taste)
4 tbsp agave
1" ginger, minced
1 clove garlic, minced
1 tsp coconut oil
1 tbsp brown sugar
juice of 1/2 a lime
red pepper flakes
cornstarch mixed with water
Stir-Fry Stuff:
4 carrots, peeled, cut into rounds, and boiled
1 cup snap peas, cooked
1 cup broccoli, cooked
1 can organic pineapple pieces
1/2 cup raw organic cashews
1 1/2 cups cooked adzuki beans
Rinse quinoa very well before cooking.
Bring 2 cups water to boil, add quinoa, reduce heat and cook, uncovered until water is absorbed.
While quinoa is cooking, bring a pot of water to a boil, add carrots and cook for about 5 minutes.
Add snap peas and broccoli, cook for a few minutes until all the veggies are soft. Drain.
In a small sauce pan heat water, add garlic and ginger and cook for about 5 minutes. Add the remaining ingredients aside from the cornstarch/water mixture.
Once quinoa is cooked, transfer it to a large skillet. Add veggies and beans.
Drain pineapple juice into pan with sauce and add the pineapple chunks to the quinoa, veggies, and beans.
Bring sauce to a boil, add cornstarch/water mixture and stir frequently until desired thickness.
Remove from heat.
Stir in to quinoa mixture and top with cashews.
'Til next time!
