Shortly after my husband and I got married, we put together a picnic dinner. I was so excited to make a delicious quinoa salad. We started eating, and I noticed my husband wasn’t eating any of my salad. I asked him, and he said he doesn’t care for salads like that. I had just bought a big package of quinoa, and I needed a new way to fix it. I found lots of recipes for casseroles or soups, but not many regular side dishes.
So, I finally took a salad recipe to make this side dish. And it turned out great. This is great with fish or chicken. Or stir in some chicken and make a meal out of it. Enjoy!
Peanut Butter Quinoa (Serves 6-8)
1 cup uncooked quinoa or 2 cups cooked quinoa
1 tablespoon olive oil
1 rib celery, sliced thin
2 carrots, sliced thin
½ medium onion, diced
1 bell pepper, diced
¼ cup peanut butter
3 tablespoons low sodium soy sauce
1 teaspoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoon honey
½ teaspoon ground ginger
1. If not already cooked, cook quinoa according to package directions.
2. Heat olive oil over medium-high heat in a large skillet or saute pan. Add celery, carrots, onion, and bell pepper. Saute 5-7 minutes, until vegetables begin to be tender.
3. Mix together remaining ingredients in a small bowl. It is not essential that they combine perfectly. You can heat it in the microwave for 15-30 seconds and they will combine better.
4. Add quinoa and peanut butter mixture to vegetables. Stir and cook until well combined and all is heated through. Serve.
Nutritional Information (Amount per serving):
Protein: 6 gm
Fat: 8 gm
Saturated Fat: 1 gm
Cholesterol: 0 mg
Carbohydrates: 21 gm
Fiber: 3 gm
Sodium: 253 mg
Recipe notes: You could substitute any vegetables you like. The “sauce” is pretty thick. You could add in some water or more soy sauce to thin it out more, if you like a saucier side. I liked mine fairly thick, almost like a fried rice.
Source: adapted from Ambitious Kitchen