Veganomicon: Pineapple cashew quinoa stir-fry

In my Epic To Do List, number 14 is ‘Cook everything in Veganomicon‘. Well now I’m one recipe closer. I kept reading about other people making this, and given I am trying to find new recipes to make to take for work lunches & dinners apart from ye olde salad with beans or tofu & veg on brown rice, I thought this would make a good one. The other problem is that because I’ve been exercising more than usual, I’m quite a bit hungrier than usual so I need to eat more. Enter…

Pineapple Cashew Quinoa Stir-fry
From Veganomicon by Isa Chandra Moskowitz & Terry Hope Romero

1 cup quinoa, well rinsed and drained
1 cup pineapple juice
1 cup cold water
1/4 teaspoon soy sauce

4 ounces cashews, raw and unsalted
3 tablespoons peanut oil
2 scallions (spring onion), sliced thinly
1 hot red chilli (birdseye chilli works well), sliced into very thin rounds
1/2 inch piece ginger, peeled and minced
1 red bell pepper (capsicum), seeded and diced
1 cup frozen green peas
1/2 cup fresh basil leaves (Thai basil!), rolled and sliced in thin shreds
2 tablespoons finely chopped fresh mint
10 ounces fresh pineapple, cut into bite sized chunks
3 tablespoons soy sauce
3 tablespoons vegetable stock
1 tablespoon mirin
Lime wedges for garnish

I used red quinoa because it’s what I had, and I pre-cooked it because I wasn’t sure how much time I would have during the week. So I poured the juice over and stored it in the fridge overnight. I used sesame oil instead of peanut oil and didn’t have basil, mint OR ginger. Yes I suck, but I only had $23.20 for groceries at they came to exactly that. Plus I used canned pineapple so I already had bite sized chucks and juice ready to go.

Method (how I did it anyway):
Dry roast the cashews in the pan for 4-5 minutes on low-medium, then take them out, turn it to medium and put the oil in with the garlic, chilli & spring onion. Then add the peas and capsicum and cook for a few minutes before adding the pineapple, then after a few more minutes add the quinoa and stir through, then stir in the cashews and sauces and cook until everything is combined and hot through.

So easy. Super tasty. Apparently it served 4 but that makes 2 meals for me. I didn’t even plate it nicely because it went straight into plastic containers. I will definitely make it again. I had it tabbed to make in Veganomicon but I also saw it on these blogs, which made it a much higher priority;
Healthy Tipping Point
But this recipe has been super popular amongst bloggers so I won’t list all of those who have made it, otherwise we’ll be here for the rest of VeganMoFo!


  1. Lauren Marie

    One of my favorites! So great for brown bagging it for lunch as well!

  2. bad1788

    I have some how still failed to make this recipe, but it continually gets amazing reviews. Cooking everything from Vcon and all of isa/terry books remains a big part of my to do list.

  3. Shannon @ Healthiful Balance

    That stirfry looks yummy!

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