Quinoa Stir-Fry with Pineapple and Cashews

Quinoa, Pineapple and Cashew stirfry from <em>Veganomicon</em>
Quinoa, Pineapple and Cashew stirfry from Veganomicon

I’ve been tempted to make this quinoa stir-fry from Veganomican for a long time, but it’s rare that I have pineapple, cashews,  fresh red pepper and basil, and green onions in my house at the same time. A little advance planning, and viola! Senor Lanky was a bit concerned about the sweet and the savory (we both tend to avoid that combination) but the extra garlic and thai chilis I threw into this stir-fry pushed it over the top, and I was very excited to eat the leftovers for lunch today.

Stirfry additions
Stir-fry additions

Look at all these lovely additions! Scallions, garlic, ginger, edamame, and fresh basil. Yum! Some soy sauce, thai chilis, peanut oil and rice wine added to this South East Asian flavor combo.

Frying in the wok
Frying in the wok

I used red Incan quiona for this stir-fry, which is extra pretty. Because  quinoa is a perfect food – protien, carbs and fats! – and I added the cashews and edamame, this was a complete meal with th3e additional fruits and veggies. I bought this Ikea wok for my first post-college apartment in Humbolt Park almost 6 years ago. It was probably $15. And it still work perfectly. I keep it “seasoned” by not washing it so well.

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veggicurious

Erin Gautsche cooking in and eating out, traveling and learning; curious and vegetarian.

2 thoughts on “Quinoa Stir-Fry with Pineapple and Cashews”

    1. I’m glad that you’re feeling inspired! I’ve been inspired lately to try more recipes with quinoa. This one was a winner!

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