1 cup quinoa
1 cup pineapple juice
1 cup cold water
2 tbsp. plus ½ tsp. soy sauce
1/3 cup raw cashew pieces (unsalted)
2 tbsp. vegetable oil
1 red bell pepper, seeded and diced
1 cup cooked edamame
2 scallions, thinly sliced
2 cloves garlic, minced
1 serrano pepper, seeded and finely chopped
1-inch piece of ginger root, peeled and grated or finely diced
½ of a medium pineapple, cored, peeled and diced
½ cup loosely packed basil, finely chopped
Lime wedges, for serving
Combine the quinoa, pineapple juice, ½ teaspoon of soy sauce and water in a medium saucepan. Bring to a boil, reduce heat to a simmer, cover and cook for about 15 minutes or until the liquid is absorbed. Remove from the heat, let stand covered for 5 minutes, then remove the lid and fluff with a fork.
Toast the cashews in a large skillet over medium heat until golden and fragrant. Remove from the pan and set aside.
Return the pan to the stove and increase the heat to medium-high. Heat the vegetable oil. Stir in the bell pepper and edamame and stir fry for about 3 minutes, or until the bell pepper is slightly softened. Stir in the scallions, garlic, ginger, and serrano and cook until fragrant, about 1-2 minutes. Stir in the pineapple, quinoa and basil. Mix well to combine. Stir in the remaining 2 tablespoons of soy sauce and continue to cook for a few minutes more until everything is well blended and heated through. Serve garnished with lime wedges, if desired.