Description
A colorful medley of vibrant vegetables tossed in a creamy peanut sauce atop fluffy quinoa, perfect for a nutritious and satisfying meal.
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 tablespoons sesame oil
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup shredded carrots
- 1 cup snap peas
- 1/2 cup peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- Chopped peanuts for garnish
- Fresh cilantro for garnish
Instructions
- Rinse 1 cup of quinoa under cold water.
- In a pot, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until all water is absorbed.
- In a large pan, heat 2 tablespoons of sesame oil over medium heat and sauté sliced red bell pepper, broccoli, carrots, and snap peas for 5-7 minutes.
- In a bowl, whisk together 1/2 cup peanut butter, 2 tablespoons soy sauce, 2 tablespoons lime juice, 1 tablespoon honey, minced garlic, and grated ginger.
- Add cooked quinoa and sautéed vegetables to the peanut sauce, tossing to coat.
- Serve in individual bowls and garnish with chopped peanuts and fresh cilantro.
Notes
Chop veggies uniformly for even cooking, and feel free to swap in your favorite vegetables. Adjust the peanut sauce sweetness to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Thai