WHAT YOU NEED:
• uncooked quinoa • vegetables – red onion, broccoli, red bell pepper, and frozen shelled edamame. • coconut milk • seasonings and spices – curry powder, ground ginger, cayenne powder and sea salt. • natural smooth peanut butter • garlic clove • rice vinegar • tamari or soy sauce • honey or maple syrup • sesame oil • red pepper flakes • ground ginger
PREP VEGGIES + QUINOA
1
Preheat oven and grease a 9 x 13 inch casserole dish. Add uncooked quinoa to casserole dish and top with red onion, broccoli, edamame and bell pepper.
PREP SAUCE BASE
2
Combine water and coconut milk and stir in curry powder, ginger, cayenne and salt.
MAKE PEANUT SAUCE
3
Make peanut sauce by combining all ingredients in a jar and shaking everything together (or mix in a bowl).
ADD LIQUID TO CASSEROLE
4
Pour water-coconut milk mixture over quinoa-vegetable mixture until well coated and then drizzle with HALF of thai peanut sauce.
BAKE
5
Cover with tinfoil (or a top if your casserole dish has one) and bake for 45 minutes covered.
SERVE + ENJOY!
6
Remove tin foil and bake for an additional 10-15 minutes or until all liquid has been absorbed by quinoa.Top with remaining peanut sauce and serve.