# What You Need:
→ Coconut Quinoa
01 - 1 cup quinoa, rinsed
02 - 1 cup coconut milk, full-fat or light
03 - 1 cup water
04 - 1/2 teaspoon salt
→ Vegetables
05 - 1 cup red bell pepper, thinly sliced
06 - 1 cup carrot, julienned or shredded
07 - 1 cup cucumber, thinly sliced
08 - 1 cup purple cabbage, shredded
09 - 1/2 cup edamame, cooked and shelled
10 - 2 tablespoons fresh cilantro, chopped
11 - 1 tablespoon sesame seeds
→ Peanut Dressing
12 - 1/4 cup creamy peanut butter
13 - 2 tablespoons soy sauce, gluten-free option available
14 - 1 tablespoon rice vinegar
15 - 1 tablespoon fresh lime juice
16 - 1 tablespoon maple syrup or honey
17 - 1 teaspoon toasted sesame oil
18 - 1 to 2 tablespoons warm water, as needed
# Steps:
01 - Combine quinoa, coconut milk, water, and salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat, keep covered, and let rest for 5 minutes. Fluff with a fork.
02 - While quinoa cooks, slice the red bell pepper into thin strips, julienne or shred the carrot, slice the cucumber and purple cabbage into thin pieces, and ensure edamame is cooked and shelled.
03 - In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, maple syrup or honey, and sesame oil until combined. Gradually add warm water, 1 tablespoon at a time, whisking until the dressing reaches a smooth, pourable consistency.
04 - Divide the cooked coconut quinoa evenly among four serving bowls. Top each bowl with equal portions of sliced vegetables and edamame.
05 - Drizzle each bowl generously with peanut dressing. Garnish with chopped cilantro and sesame seeds. Serve immediately or refrigerate for a chilled version.
