Ingredients

The following ingredients have 4 Servings
  • 1 cup of uncooked quinoa
  • 2 cups of veggie broth
  • 1 tablespoon of toasted sesame oil
  • 2 tablespoons of peanut butter
  • 1/2 tablespoon of rice vinegar
  • 11/2 tablespoons of honey (can be substituted for agave for a vegan dish)
  • 2-3 tablespoons of soy sauce. I use closer to 3
  • 2 large garlic coves, minced
  • 1 teaspoon of ginger, freshly grated
  • 1 small zucchini chopped
  • 2 carrots thinly sliced
  • Half of a small bell pepper, chopped
  • 1/2 cup of sugar snap peas, roughly chopped
  • handful of bean sprouts
  • 1/4 cup of cilantro
  • For topping: Sprinkle of sesame seeds, peanuts, wedge of lime

Instruction

  • Cook the quinoa in the broth according to package instructions.
  • Whisk together the oil, peanut butter, vinegar, honey, soy sauce, garlic, and ginger in a large bowl. Set aside.
  • While the quinoa cooks, chop all of the veggies.
  • Once the quinoa is cooked, assemble the quinoa bowl by mixing together the quinoa, carrots, peas, pepper, zucchini, sprouts, and cilantro. Top with sesame seeds, peanuts, and a squirt of fresh lime juice.