# Components:
→ Coconut Quinoa
01 - 1 cup quinoa, rinsed
02 - 1 cup coconut milk, full-fat or light
03 - 1 cup water
04 - ½ 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 - ½ cup edamame, cooked and shelled
10 - 2 tablespoons fresh cilantro, chopped
11 - 1 tablespoon sesame seeds
→ Peanut Dressing
12 - ¼ cup creamy peanut butter
13 - 2 tablespoons soy sauce, gluten-free if needed
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
# Method:
01 - Combine quinoa, coconut milk, water, and salt in a medium saucepan. Bring to a boil, 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 red bell pepper thinly, julienne or shred carrot, slice cucumber and purple cabbage. Cook edamame if not already prepared. Set all vegetables aside.
03 - In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, maple syrup or honey, and sesame oil. Gradually add warm water one tablespoon at a time, whisking until smooth and pourable consistency is achieved.
04 - Divide coconut quinoa evenly among four bowls. Top each portion with equal amounts 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 presentation.
