applesauce making, my freezer filled up quickly. In an attempt to prevent being attacked by falling freezer bags and containers every time I open the freezer door, I started clearing a few things out. I had apparently forgotten about a bag of edamame that was hanging out in the back. I love the stuff, but I never think to cook with it. After a quick search through recipes that I bookmarked a while back, I came across a recipe at The Reluctant Vegetarian for a quinoa and pineapple stir fry with edamame. It sounded amazing, so I went for it.
I enjoyed this after I made it, but LOVED it the next day. It was good cold or hot. I loved the mixture of different textures, and it wasn't overly fruity (I sometimes have an issue mixing fruit with savory dishes). Two peppers made it fairly hot, but it was a great way to clean out my sinuses. I recommend using only one (or use milder peppers) if you're not a fan of spice.
Quinoa, pineapple, edamame, and cashew stir fry (adapted from The Reluctant Vegetarian and originally adapted from Veganomicon)
1 cup quinoa, rinsed and drained
1 cup water
1 cup pineapple juice
1/2 tsp soy sauce (wheat-free tamari for a gluten-free version)
1/2 cup raw cashews
1 Tbsp peanut oil
2 green onions, chopped
2 garlic cloves, minced
1-2 small red peppers (I rehydrated two dried Asian peppers - not sure what kind), sliced thinly
1/2" piece of ginger, peeled and minced
1 red bell pepper, diced
1 cup cooked edamame (I cooked and then shelled about 2/3 of a 1 lb. package)
1/2 cup fresh basil, minced
2 Tbsp fresh mint, minced
2 cups chopped pineapple
2 Tbsp soy sauce (or wheat-free tamari)
1/4 cup veggie stock
1 Tbsp sherry
lime wedges (optional)
Combine the quinoa, water, pineapple juice, and 1/2 tsp soy sauce in a medium saucepan. Bring this to a boil, then reduce heat, cover, and simmer until all of the liquid is absorbed (about 15 min). Then fluff the quinoa with a fork and let cool. If there's time, let it refrigerate for a while before you continue.
Make sure that everything is chopped and ready to go before you continue. First, toast the cashews in a large dry saute pan over medium heat, shaking frequently, until they're light brown and fragrant (about 5 min). Then set them aside and add oil to the pan (keeping it over medium heat). Add the garlic and green onions, and cook for a minute until they're fragrant. Then stir in peppers and ginger and cook for another 2 minutes. Add the bell pepper and edamame and continue to cook until the pepper is tender, about 4 min. Then add the basil and mint, stir for a minute, and toss in the pineapple and quinoa. In a small bowl, whisk together the soy sauce, stock, and sherry, and then stir this into the pan. Let everything continue to cook for 10-15 more min, stirring occasionally. Garnish with lime wedges. Serves 4-5