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
- Cook the quinoa following the instructions on the package or in the Instant Pot.
- While the quinoa cooks, chop up the carrots, bell pepper, and red cabbage into thin strips and the cucumber into cubes.
- Cook the edamame in boiling water as directed on the package.
- Mix together all of the peanut sauce ingredients in a small bowl.
- Serve cooked quinoa with vegetables, peanut sauce, and chopped peanuts.
I love this and have most ingredients in my house. Have to look up what cilantro is