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OVERVIEW

  • Prep Time: 10  mins
  • Cook Time:15 mins
  • Total Time: 25  mins
  • Servings: 4
  • CALORIES: 410 kc

INGREDIENTS

FOR THE QUINOA BOWL

  • 1 cup quinoa
  • 2 carrots, cut into thin strips/sticks
  • 1 red bell pepper, cut into thin strips
  • 2 cups thinly sliced red cabbage
  • 2 green onions, cut into rings
  • 1/2 cup roughly chopped cilantro
  • 1 cup frozen edamame
  • 1/2 cucumber, cut into cubes
  • 1/4 cup roasted peanuts

FOR THE SAUCE

  • 1/4 cup natural, unsweetened peanut butter
  • juice from 1 lime
  • 1 teaspoon maple syrup
  • 2 teaspoons soy sauce
  • red pepper flakes, to taste
  • 1 clove of garlic, minced
  • 3-4 tablespoons water
  • 1/2 teaspoon sriracha (optional)
  • 1 teaspoon sesame oil

DIRECTIONS

  1. Cook the quinoa following the instructions on the package or in the Instant Pot. 
  2. While the quinoa cooks, chop up the carrots, bell pepper, and red cabbage into thin strips and the cucumber into cubes. 
  3. Cook the edamame in boiling water as directed on the package. 
  4. Mix together all of the peanut sauce ingredients in a small bowl.
  5. Serve cooked quinoa with vegetables, peanut sauce, and chopped peanuts.

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