Pineapple-Cashew-Quinoa Dish
This dish takes a little time to prepare, but it’s well worth it. Quinoa is gluten-free and easy to digest. It contains all eight essential amino acids that the body needs—isn’t that considered a complete protein? Quinoa is low in fat and high in fiber, omega-3, iron, B vitamins, zinc, calcium, and vitamin E. It contains as much protein as milk. It takes only about 15 minutes to cook.
Pineapple-Cashew-Quinoa Dish
Quinoa Whole Grains Cooked in Advance
Ingredients:
- 1 cup quinoa, rinsed and drained
- 1 cup pineapple juice
- 1/2 cup water
- 1/4 tsp soy sauce
Instructions:
- Cook Quinoa:
- Bring the pineapple juice, water, and soy sauce to a boil.
- Stir in the quinoa, reduce the heat, and simmer until the liquid has evaporated.
- Allow it to cool.
- Main Dish Ingredients:
- 100 g cashew nuts
- 3 tbsp peanut oil
- 2 spring onions, thinly sliced
- 2 garlic cloves, crushed
- 1 chili pepper, finely chopped
- About 1 cm ginger, crushed
- 1 bell pepper
- 1 cup frozen green peas
- 1/2 cup fresh basil
- 2 tbsp finely chopped mint leaves
- 1/2 pineapple, cut into bite-sized pieces
- 3 tbsp soy sauce
- 3 tbsp vegetable broth
- Lime wedges for garnish
- Preparation:
- Have everything ready and chopped.
- Cooking Instructions:
- Heat a wok pan and toast the cashew nuts. Set them aside on a plate.
- Sauté the spring onions and garlic in the oil.
- Add the chili and ginger and cook for 2 minutes.
- Add the bell pepper and peas, and cook for 3-4 minutes.
- Add the basil and mint, and cook for 1 minute.
- Stir in the pineapple and cooked quinoa, followed by soy sauce and vegetable broth.
- Mix everything well and continue heating for 10-14 minutes, or until the quinoa is thoroughly heated.
- Top with the toasted cashew nuts and serve with lime wedges.
