Ingredients:

  • 1 cup (185g) uncooked white or tri-color quinoa
  • 2 cups (475ml) water or low-sodium vegetable broth
  • 1/2 tsp (3g) sea salt
  • 2 cups (150g) red cabbage, finely shredded
  • 1 large (125g) carrot, julienned or grated
  • 1 (150g) red bell pepper, thinly sliced
  • 1/2 cup (15g) fresh cilantro, roughly chopped
  • 3 green onions, thinly sliced
  • 1/2 cup (60g) dry roasted peanuts, roughly chopped
  • 1/2 cup (130g) natural creamy peanut butter
  • 2 tbsp (30ml) low-sodium tamari or soy sauce
  • 1 tbsp (15ml) toasted sesame oil
  • 2 tbsp (30ml) rice vinegar
  • 2 tbsp (30ml) fresh lime juice
  • 1 tbsp (15g) fresh ginger, grated
  • 1 clove garlic, minced
  • 2 tsp (10g) sriracha
  • 1 tbsp (15ml) maple syrup

Instructions:

  1. Rinse 1 cup quinoa. Do this under cold running water for 30 seconds until the water runs clear. Note: This removes the saponin, which can taste bitter.
  2. Boil 2 cups water. Add the 1/2 tsp salt and rinsed quinoa to the pot.
  3. Simmer the grains. Reduce heat to low and cover tightly for 15 minutes until all liquid is absorbed.
  4. Rest the quinoa. Remove from heat and keep the lid on for 5 minutes. Note: This steam finish is what makes it fluffy instead of gummy.
  5. Fluff and cool. Use a fork to gently separate the grains and spread them on a baking sheet to cool quickly.
  6. Prep the vegetables. Finely shred 2 cups cabbage, julienne 1 carrot, and slice 1 red pepper until you have a vibrant pile of strips.
  7. Whisk the dressing. Combine 1/2 cup peanut butter, 2 tbsp tamari, 1 tbsp sesame oil, 2 tbsp vinegar, 2 tbsp lime juice, ginger, garlic, sriracha, and maple syrup until velvety and smooth.
  8. Combine the base. Place the cooled quinoa and all vegetables into a large bowl.
  9. Drizzle and toss. Pour the dressing over the mix and toss thoroughly until every grain is coated in gold.
  10. Garnish and serve. Top with 1/2 cup chopped peanuts, green onions, and fresh cilantro just before eating.