Peanutty Quinoa Bowls

Ingredients

• Quinoa

  Uncooked

  ⅜ cup or 64g

• Olive oil

  Salad or cooking

  ¾ tsp or 3g

• Red bell pepper

  Sweet, raw

  ¾ small or 56g

• Broccoli

  Raw

  ¾ bunch or 456g

• Peanut butter

  Smooth style, without salt

  1 ½ tbsp or 24g

• Lemon juice

  Raw

  ¾ tbsp or 11g

• Water

  Plain, clean water

  2 ¼ tbsp or 33g

• Soy sauce

  Made from soy (tamari)

  ¾ tsp or 5g

• Brown sugar

  ¾ tsp brownulated or 2g

• Ginger root

  Raw

  ¾ tsp or 2g

• Salt

  Table

  ¾ dash or 0.3g

• Pepper

  Spices, black

  ¾ dash or 0.08g

• Peanuts

  All types, dry-roasted, without salt

  1 ½ tbsp or 14g

Directions

1. Cook the quinoa according to package instructions.
2. Meanwhile, heat olive oil in a medium skillet over medium-high heat. Add the chopped red pepper and cook for about 3 minutes until softened. Transfer to a large bowl.
3. Add the chopped broccoli to the skillet with two-thirds 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.
4. In a small bowl, whisk together peanut butter, lemon juice, remaining water, soy sauce, brown sugar, and ginger.
5. Once the quinoa is done, add it to the bowl with the vegetables and toss everything with the peanut sauce. Season with salt and pepper to taste.
6. Divide the quinoa mixture between bowls and top each with chopped peanuts.