# What You Need:
→ Coconut Quinoa Base
01 - 1 cup quinoa, rinsed thoroughly
02 - 1 cup coconut milk, full-fat or light
03 - 1 cup water
04 - 1/2 teaspoon salt
→ Fresh 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 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
# How-To:
01 - Combine quinoa, coconut milk, water, and salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until liquid is fully absorbed. Remove from heat and let stand covered for 5 minutes. Fluff gently with a fork before serving.
02 - While quinoa simmers, thinly slice red bell pepper and cucumber. Julienne or shred the carrots. Shred the purple cabbage. If using frozen edamame, cook according to package directions, then drain and shell. Keep vegetables chilled until assembly.
03 - Whisk together peanut butter, soy sauce, rice vinegar, lime juice, maple syrup or honey, and sesame oil in a small bowl until combined. Gradually add warm water, 1 tablespoon at a time, whisking continuously until dressing reaches smooth, pourable consistency.
04 - Divide cooked coconut quinoa evenly among four serving bowls. Arrange prepared vegetables and edamame on top of quinoa in sections for visual appeal.
05 - Drizzle each bowl generously with peanut dressing. Sprinkle with fresh chopped cilantro and sesame seeds. Serve immediately while quinoa is warm, or refrigerate for 30 minutes for a chilled version.
