Monday, January 11, 2016

Spicy Peanut Ginger Quinoa

Nutty and spicy, this Spicy Peanut Ginger Quinoa is delicious and nutritious. 

Inspired by my Peanut Ginger Noodles, this quinoa is full of flavor. It goes great with a grilled marinated chicken breast (grilled indoors this time of the year!) or piled over lettuce. I serve it cold but it is delicious warm too. 

In the Summer months, to bulk up the quinoa, I add fresh summer vegetables from our garden. To do this, after quinoa is cooled and tossed with sauce, stir in about 2 small diced bell peppers, 2-3 shredded carrots, and about 1 cup sugar snap peas. Of course, the best time of year for these vegetables is in the Summer, so I remove them in the Winter when I make this dish. Just as good both ways.

I call this a spicy dish, but it really isn't over powering. It shouldn't be too spicy for kids but season to your family's taste. 

Spicy Peanut Ginger Quinoa
Serves 4
  • 1 cup rinsed + dried quinoa
  • 2 cups water
  • 4 tablespoons olive oil, divided
  • 2 green onions, sliced
  • 3 tablespoons creamy peanut butter
  • 2-3 tablespoons soy sauce, or as desired
  • 2 tablespoons shelled peanuts, roughly chopped (optional)
  • 1 tablespoon + 1 teaspoon honey, or as desired
  • 1 tablespoon sesame seeds (optional)
  • 1 teaspoon brown rice vinegar
  • 1/2 teaspoon sriracha sauce, or as desired
  • 1/2 teaspoon fresh ginger, grated
  • 1/4 teaspoon crushed red pepper flakes, or as desired
  • 1/4 teaspoon sesame oil
  • 2 small garlic cloves, minced
In a saucepan, heat 1 tablespoon olive oil over medium-high heat. Add in dried quinoa and toast lightly for 30 seconds. Carefully pour in water and cover. Bring to a boil then to a simmer over medium-low heat. Cook for 15 minutes. Turn off heat and remove from burner. Allow to steam, covered, for 5 minutes, or until water is absorbed. After water is absorbed, fluff with a fork, then transfer to a large bowl. Set aside to cool to room temperature.

In a bowl, whisk remaining 3 tablespoons oil, peanut butter, vinegar, sriracha, ginger, garlic, honey, soy sauce, and pepper flakes. 

Toss peanut sauce with cooled quinoa. Cover loosely and refrigerate at least 4 hours, or overnight. 

After refrigerated, toss lightly and sprinkle peanuts, sesame seeds and green onions over top. Serve cold. 

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