Flipping through the Veganomicon, this recipe caught my eye. It’s full of things I love… pineapple, cashews, garlic, ginger…mmm! It wasn’t until I read this post though, that I actually went out and bought what I needed. I thought the canned pineapple substitution worked great. It gives you just the right of juice needed to cook the quinoa, and the pineapple is already prepped for you! : )
I cooked the quinoa & edamame a couple days in advance, when I had the time. Per Isa’s recommendation, I prepped all the ingredients first. (Which is what I used to do when I first started cooking so I could focus on the cooking part & not burn things!) So everything was ready to go, and it goes pretty quickly.
I used about 1.5 tbsp of peanut oil instead of the 3 called for.
I didn’t have to cook the last addition [of quinoa and pineaple] quite as long as the recipe called for before it was piping hot and ready, about 8 or 10 minutes.
I was a good girl and did what I was told for once, and even garnished it with lime wedges as she suggested!
This was a very satisfying dish. Lots of flavors and the squeeze of lime on top was nice too. Oh, and as is usual for most cookbooks, this 4 serving dish ended being about 3 big ones.