Pineapple Quinoa Stirfry

About time I posted again! Here's a new favorite of mine from the awesome cookbook (Veganomicon) I got for Christmas. Enjoy!

1 cup quinoa
1 cup pineapple juice
1 cup cold water
1/4 tsp soy sauce
4 oz raw, unsalted cashews
3 Tbsp peanut oil
2 green onions, sliced thinly
2 cloves garlic, minced
1 hot red chile (I used 2 jalapenos), sliced into thin rounds
1/2 inch piece ginger, peeled and minced
1 red bell pepper, diced
1 cup frozen green peas or cooked edamame (I used peas)
1/2 cup fresh basil leaves, rolled and sliced into thin shreds
2 Tbsp chopped fresh mint
10 oz fresh pineapple, cut into bite-size chunks (about 2 cups)
3 Tbsp soy sauce
3 Tbsp vegetable broth

Prepare the quinoa first: Combine the quinoa, juice, water, and 1/4 tsp soy sauce in medium-size pot. Cover, bring to a boil, lower heat and cook 12-14 minutes until water is absorbed and quinoa appears plump and translucent. Uncover, fluff, and let cool. (It's best to do this the night before and cool it in the refrigerator.)

Place the cashews in a dry wok over low heat, stirring until lightly toasted, about 4-5 minutes. Remove cashews and set aside.

Raise the heat to medium and add the peanut oil, green onions, and garlic. When the garlic starts to sizzle, add the chile pepper and ginger. Stir-fry for about 2 minutes, then add the bell pepper and peas. Stir-fry for another 3-4 minutes, until the pepper is softened and the peas are bright green. Add the basil and mint, stir-fry for another minute, then add the pineapple, quinoa, and cashews.

Combine the soy sauce and vegetable broth; pour over quinoa mixture and stir well. Stir-fry for 10-14 minutes more, and enjoy!