Dinner - Pineapple-Cashew-Quinoa

So this is another great recipe from Veganomicon.   It is quite tasty.  The grain sausage and asparagus are a great complement:

Cook the quinoa with:

• 1 cup of quinoa well-rinsed and drained
  
• 1 cup pineapple juice
  
• 1 cup cold water
  
• 1/4 tsp soy sauce
  

Stir-fry:

• 4 oz cashews, raw and unsalted
  
• 3 tblsp peanut oil
  
• 2 scallions (or 1/2 red onion) sliced thin
  
• 2 cloves garlic, minced
  
• 1 hot red chilli, sliced in very thin rounds
  
• 1/2-inch piece ginger, peeled and minced
  
• 1 red bell pepper, seeded and drained
  
• 1 cup frozen greens peas or cooked edamame
  
• 1/2 cup fresh basil leaves
  
• 2 tbsps finely chopped fresh mint
  
• 10 oz fresh pineapple cut into bite-size chunks
  
• 3 tbsp soy sauce
  
• 3 tbsp veggie stock
  
• 1 tbsp mirin
  
• lime wedges for garnish
  

Prepare quinoa first.

Use large skillet.  They recommend non-stick but I used a stainless steel chef's pan.  Heat the pan and add cashews and saute dry for 6 minutes or until browned.  Add oil, scallions, and garlic and saute for for 2 minutes.  Add ginger and chili pepper. Stir-fry for 2 iminutes then add bell pepper and peas.  Stir-fry for 3-4 minutes, until the bell pepper is softened.  Add basil and mint, stir for a minute and add quinoa and pineapple.

Finally mix soy sauce, veggie stock and mirin.  Pour over quinoa mixture.  Stir-fry for another 10 to 14 minutes, until the quinoa is hot.  Serve with lime wedges and additional soy sauce.