A vibrant and flavorful stir-fry featuring quinoa, pineapple, and cashews, perfect for a quick and healthy meal.
Combine the quinoa, water, and soy sauce in a medium-sized pot.
Rinse the quinoa before cooking to remove any bitterness.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the liquid is absorbed.
Avoid lifting the lid during cooking to ensure even steaming.
Fluff the cooked quinoa with a fork and let it cool.
Spread the quinoa on a baking sheet to cool faster.
Toast the cashews in a dry skillet over medium heat until golden.
Stir constantly to prevent burning.
Heat oil in the skillet and sauté the scallions, garlic, chili pepper, and ginger until fragrant.
Adjust the chili pepper amount to control the spice level.
Add the bell pepper and edamame, and stir-fry until tender.
Keep the vegetables moving to ensure even cooking.
Stir in the pineapple and cooked quinoa, mixing well.
Use a wooden spoon to avoid scratching the skillet.
Mix the soy sauce and mirin, then pour over the stir-fry and cook until heated through.
Taste and adjust the seasoning if needed.
Serve the stir-fry garnished with toasted cashews and lime wedges.
Serve immediately for the best flavor and texture.
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