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
- 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.