Spicy Ginger Peanut Sauce w/ Quinoa
updated Nov. 2013

Inspired by the Thai Express (quinoa, spicy peanut sauce, veggies, chicken or tempeh) dish at R. Thomas in Atlanta, this wonderful creation can be made with your choice of veggies and spices. This version includes sauteed broccoli, red onion, cilantro, scallions, garlic and kale or spinach.

Quinoa Directions:

Rinse and drain quinoa thoroughly in cold water before cooking. In a medium saucepan, bring 1 cup of quinoa and 2 cups water to a boil. Reduce to a simmer, cover and cook until water is absorbed, for about 10-15 minutes.

Spicy Ginger Peanut Sauce:

1/2 cup peanut butter
2 tablespoons brown sugar
1 teaspoon red cayenne pepper
2 tablespoons lime juice
1/2 cup nonfat yogurt
1/8 teaspoon coconut extract
1/2 teaspoon sesame oil
1 tablespoon ginger root, chopped
1/2 cup heavy cream

Combine first 8 ingredients in medium mixing bowl and mix well. Place in small sauce pan over medium heat and bring to a simmer, stirring constantly. Closely watch your sauce. It will burn if you're not careful. Please adjust temperature as necessary. Slowly pour in heavy cream and simmer the sauce until smooth.

Remove from heat to cool.

Pan Sauteed Veggies:

2 tablespoons EVOO
1/2 red onion, chopped or minced
1/2 cup fresh broccoli, chopped
4-5 scallions, chopped
1/4 cup cilantro, chopped
2 cloves garic, minced
1/4 cup kale or spinach (optional)
black pepper to taste

Heat EVOO in a large saute pan on medium heat. Add broccoli, stir to coat with oil and cook for about 2 minutes. Add onions, garlic, scallions and cilantro. Do not add the kale/spinach at this time. It will be included when all the ingredients are combined.

Saute veggies in pan for another minute, until fragrant and remove from heat. Set aside.

Combine quinoa with sauteed veggies in saute pan. Mix well.

Add kale or spinach. Stir in with veggies and quinoa.

Add the peanut sauce. Mix well and serve.