Tropical Quinoa

1 cup quinoa

1 cup pineapple juice

1 cup cold water

1/4 tsp soy sauce

4 oz raw and unsalted cashews

3 tbsp oil

3 green onions, sliced

2 cloves garlic, minced

1 hot chile pepper

1/2 inch of minced ginger

1 red bell pepper

1 cup frozen peas

1/2 cup fresh basil, chopped

2 tbsp finely chopped fresh mint

10 oz fresh pineapple, cut into bite sized pieces

3 tbsp shoyu

3 tbsp vegetable broth

1 tbsp mirin

Prepare the quinoa first by combining the quinoa, juice, water and soy sauce in a pot. Cover and cook on high heat to bring to boil. Stir, lower to medium/low cover and cook for 14 minutes. LET COOL.

Use a large skillet, over low heat place cashews in dry pan and heat until lightly toasted about 5 minutes. Remove cashews. Add oil and turn pan to medium heat. Add green onions and garlic. Cook 2 minutes, add chile pepper and ginger. Stir fry for 2 minutes. Add the bell pepper and peas. Stir fry for 4 minutes until the pepper is softened. Add the basil and mint and stir for another minute. Add the quinoa and pineapple. In a bowl combine the shoyu, broth, and mirin. Pour over the quinoa. Stir to incorporate completely and coat the quinoa. Continue to stir fry for 10 minutes until the quinoa is hot. Add cashews and serve.