- 1 cup uncooked quinoa
- 1 1/2 cups water
- pinch of sea salt
- 2 cups shredded purple cabbage
- 1 cup grated or julienned carrot
- 1 cup thinly sliced sugar snap peas
- 1/3 cup thinly sliced scallion
- 1/3 cup smooth peanut butter
- 3 tablespoons reduced-sodium soy sauce
- 1 1/2 tablespoons honey (replace with agave syrup to make this dish vegan)
- 1 tablespoon rice wine vinegar
- 1/2 tablespoon toasted sesame oil
- 1 teaspoon grated, fresh ginger
- 1/2 lime, juiced
- 1 1/2 teaspoons Sriracha
- 1/2 cup chopped, roasted and salted peanuts, toasted
- 1/2 cup rough chopped cilantro
- Rinse quinoa in a fine mesh sieve, under luke warm water. Do not skip this step. Quinoa has a natural coating of saponin that can make it taste bitter.
- In a medium sized pot, combine the quinoa,water and sea salt. Bring the mixture to a gentle boil.
- Reduce heat to medium-low and simmer until the quinoa has absorbed all of the water.
- Remove quinoa from the heat, cover the pot and let rest for 5-10 minutes.
- Remove the lid, fluff quinoa with a fork and set aside to cool to room temperature
- Vigorously whisk together peanut sauce ingredients until they are well combined and smooth. Adjust the sauce to taste and add a little water to loosen the sauce if needed.
- Just before serving, in a large mixing bowl, combine the quinoa, vegetables and sauce. Toss to coat.
- Equally portion into serving dishes. You can also serve family style and allow people to serve themselves.
- Garnish with toasted peanuts and cilantro.
Store leftovers in and air tight container in the refrigerator for three days.
Recipe adapted from cookieandkate.com