Pinneaple Cashew Quinoa "Pad Thai"

We ran out of veggies from our winter share two weeks early ... which is great because it means that I am getting adept at using the veggies. After trying to tough it out with frozen meals bought months ago, I finally broke down and bought spinach ... and pineapples. I know, I know! But I was craving greens.

I recently bought Veganomicon: The Ultimate Vegan Cookbook and was looking forward to making some of the interesting recipes in it. This is an adapted version of the "Pinneaple-Cashew-Quinoa Stir-Fry."

1 1/2 cups of uncooked quinoa
1 1/2 cups of pineapple juice
1 1/2 cups of water
1/2 tsp + 6 tblsp of soy sauce

1/2 - 1 cup of cashews
peanut and/or sesame oil for stir-frying
2 shallots, diced
1 tsp of chili-garlic paste
2 tsp of ginger puree
1 package of frozen peas
1 bunch of baby spinach
2 cups of sliced pineapples
6 tblsp of chicken (or vegetable) stock
2 tblsp of lime juice
2 eggs

Cook the quinoa by pouring, quinoa, pinnaple juice, water, and 1/2 tsp of soy sauce into a pot and bring it to boil. Quinoa is done when all the liquid is absorbed.

Meanwhile, turn the stove on low and pour the cashews into a large pan. Toast for a few minutes but don't let burn (like me ...). Remove the cashews from the pan and set aside.

Add the oil to the pan and turn the heat up to medium-high. Add the shallots. Stir-fry until they begin to become translucent. Add the spinach, peas, chili-garlic paste, and ginger. Stir-fry until the spinach begins to wilt then add the pineapple and quinoa.

Mix the rest of the soy sauce, stock, and lime juice in a bowl. Pour the mixture over quinoa mixture then add the 2 eggs and scramble with the mixture until eggs are cooked.