Pineapple and Edamame Quinoa
Total Prep/Cook Time: 25 minutes
1 cup quinoa
1 cup pineapple juice
1 cup water
2 tbs + 1/2 tsp low sodium soy sauce, divided
1/3 cup raw cashew pieces (unsalted)
4 tsp vegetable oil
1 red bell pepper, seeded and diced
1 cup cooked edamame
2 scallions, thinly sliced
2 tsp minced garlic
1 serrano pepper, seeded and finely diced
1-inch piece of ginger root, peeled and grated
½ of a medium pineapple, cored, peeled and chopped
2 tbs chopped fresh basil or 1 tbs dried basil
Lime wedges, if desired
1. Bring quinoa, pineapple juice, 1/2 tsp soy sauce, and water to a boil. Reduce heat, cover, and let simmer for approximately 15 minutes or until all the water is absorbed. Remove from heat and let stand covered for 5 minutes.
2. Toast cashews on a large skillet over medium heat until golden. Set cashews aside. Increase heat to medium-high and add oil. Once oil is hot, add the bell pepper and edamame and cook about 3 minutes, stirring occasionally. Stir in scallions, ginger, garlic, and serrano and cook until frgrant, approx 1-2 minutes.
3. Stir in pineapple, cooked quinoa, and basil. Add remaining 2 tbs soy sauce and stir until thoroughly combined and heated. Serve with lime wedges if desired and enjoy!