Ingredients:

  • 1 cup (200g) quinoa, rinsed well
  • 2 cups (475ml) water or vegetable broth
  • 1/4 teaspoon sea salt (optional)
  • 1 medium red bell pepper, thinly sliced
  • 1 medium orange bell pepper, thinly sliced
  • 1 cup (100g) shredded purple cabbage
  • 1 cup (100g) broccoli florets, lightly steamed or blanched
  • 1 medium carrot, julienned
  • 1/2 avocado, sliced
  • 1/2 cup (75g) shelled edamame, steamed or blanched
  • 2 tablespoons (30ml) peanut butter (smooth or crunchy)
  • 2 tablespoons (30ml) rice vinegar
  • 1 tablespoon (15ml) soy sauce (low sodium)
  • 1 tablespoon (15ml) honey or maple syrup (or agave nectar)
  • 1 tablespoon (15ml) sesame oil
  • 1 tablespoon (15g) grated fresh ginger
  • 1 clove garlic, minced
  • 2-3 tablespoons (30-45ml) water, to thin to desired consistency
  • Red pepper flakes, to taste (optional)
  • Sesame seeds (optional)
  • Chopped cilantro or green onions (optional)
  • Lime wedges (optional)

Instructions:

  1. Combine quinoa, water (or broth), and salt (if using) in a saucepan. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes, or until all the liquid is absorbed. Fluff with a fork and let cool slightly.
  2. Wash and chop all the vegetables as directed in the ingredient list. Steam or blanch broccoli and edamame, if desired.
  3. Whisk together all the dressing ingredients in a small bowl until smooth. Add water gradually to achieve your preferred consistency.
  4. Divide the cooked quinoa between two bowls. Arrange the sliced bell peppers, cabbage, broccoli, carrots, avocado, and edamame artfully on top of the quinoa.
  5. Drizzle the peanut-ginger dressing over each bowl. Garnish with sesame seeds, cilantro or green onions, and lime wedges (if using). Serve immediately.