Pineapple Cashew Quinoa Stir-Fry

I found this wonderful cookbook "Veganomicon" by Isa Chandra Moskowitz & Terry Hope Romero. It is full of wonderful Vegan recipes. Although most of the family isn't Vegan you can all enjoy the recipes for healthier side dishes. This one I tried tonight and it was outstanding! The flavors were rich and complex, the textures were varied and the presentation was beautiful. I had to substitute some of the fresh ingredients for canned and dried becasue it just wasn't available at my location. I am sure with the fresh ingredients it would be over the top!

Quinoa:
1C quinoa, rinsed and drained
1C pineapple juice
1C cold water
1/4t soy sauce

Stir Fry:
4oz cashews, raw and unsalted (I used roasted and salted because I had them on hand)
3T peanut oil
2 scallions, thinly sliced
2 cloves garlic, minced
1 hot red chile, sliced into very thin rounds (I used 2t dried hot peppers)
1/2" piece of ginger, peeled and minced
1 red bell pepper, seeded and diced
1C frozen green peas or cooked edamame (I used frozen edamame)
1/2C fresh basil leaves, rolled and sliced into thin shreds (I used 2T dried)
2T finely chopped fresh mint (I used 2t dried)
10 oz fresh pineapple, cut into bite-sized chunks (about 2C) (I used canned)
3T soy sauce
3T vegetable stock
1T mirin
Lime wedges for garnish

Prepare the quinoa first: combine the quinoa, juice, water and soy sauce in a medium-sized pot. Cover, place over high heat, and bring to a boil. Stir a few times, lower the heat to medium-low, cover and cook for 12 to 14 minutes, until all the liquid has been absorbed and the quinoa appears plumped and slightly translucent. Uncover, fluff and let cool.
For best results, place the quinoa in an airtight container and refrigerate overnight. If you're in a hurry chill the covered quinoa for at least an hour. When ready to use, break up any chunks of the cold quinoa with a fork.

Prepare the Stir-Fry:
Use a large nonstick skillet (at least 11-inches) or a wok. Have all your ingredients chopped and easily within reach. Place the cashews in the dry pan and heat over low heat, stirring them, until lightly toasted, 4 - 5 minutes (I didn't do this step because mine were already roasted). Remove the cashews from the pan and set aside.
Raise the heat to medium, and add the peanut oil, scallions and garlic. When the garlic starts to sizzle, add the sliced chile pepper and ginger. Stir-fry for about 2 minutes. Add the bell pepper and peas then stir-fry for another 3 - 4 minutes, or until the pepper is softened and the peas are bright green. Add the basil and mint and stir for another minute before adding the pineapple, cashews and quinoa.
In a measuring cup, combine the soy sauce, vegetable stock and mirin. Pour over the stir-fry and stir to combine. Continue to stir-fry for 10 - 14 more minutes to bring everything up to temperature.
Serve with lime wedges.