Peanut-Coconut Quinoa

 I originally got this on Chow, maybe as far back as 2012. I'm not even going to post a picture because it looks so gross, but it tastes so yummy. The original recipe calls for tofu, but we just leave that out. Here is the simplified version I like to make.

Cook Quinoa:

2 C quinoa

1 - 14 oz can unsweetened coconut milk

1 1/3 chicken broth

1 t salt

8 oz chopped carrots

1 lb. chopped broccoli

Bring all but the vegetables to a boil for around 15-20 minutes. Cook the broccoli and carrots separately until crisp-tender then add to the quinoa (OR, you can also just add them raw into the quinoa mixture while it's cooking so they will cook too---this may cause the quinoa to take a little longer to cook, though).

Sauce:

1 2/3 C cilantro (around 1/2 bunch)

1/2 C natural, chunky peanut butter

1/4 - 1/3 C Sriracha sauce

2 T lime zest (from 3 limes)

1/4 fresh lime juice (from 3 limes)

1/4 C sesame oil

1 T brown sugar or honey (opt)

2 garlic cloves

3/4 t salt

Blend the above ingredients together.

Pour the sauce over the hot quinoa and vegetables and serve with fresh cilantro, peanuts, and green onions, if desired.