Peanutty Quinoa Bowls

Ingredients

• Quinoa

  Uncooked

  ½ cup or 85g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Red bell pepper

  Sweet, raw

  1 small or 74g

• Broccoli

  Raw

  1 bunch or 608g

• Peanut butter

  Chunk style, with salt

  2 tbsp or 32g

• Lemon juice

  Canned or bottled

  1 tbsp or 15g

• Water

  Plain, clean water

  3 tbsp or 44g

• Soy sauce

  Made from soy (tamari)

  1 tsp or 6g

• Brown sugar

  1 tsp brownulated or 3g

• Ginger

  Spices, ground

  1 tsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Peanuts

  All types, dry-roasted, without salt

  2 tbsp or 18g

Directions

1. Cook the quinoa in water or vegetable broth according to package directions. While the quinoa is cooking, heat the olive oil in a medium skillet over medium-high heat. Add the red pepper and cook for about 3 minutes, until softened. Transfer to a large bowl. Add the broccoli to the skillet with 2 tablespoons of the water. Cover and steam for about 2 minutes, or until the broccoli is tender. Transfer the broccoli to the bowl with the pepper.
2. Whisk the peanut butter, lemon juice, 1 tbsp water, soy sauce, sugar, and ginger in a small bowl. When the quinoa is done, transfer it to the bowl with the veggies and toss everything with the peanut sauce. Season with salt and pepper to taste.
3. Divide the quinoa into 2 bowls, then top each with a tablespoon of chopped peanuts.

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