Quinoa Bowl with Spicy Peanut Dressing

Quinoa is a versatile whole grain that tastes nutty and has a fluffy texture. Paired with crunchy vegetables and a tangy, spicy dressing, a quinoa bowl with edamame is a satisfying meal that is packed with protein and fiber to help stay full for longer. Admire the bright colors of this dish, indicating a range of phytochemicals and antioxidants.

Serves 4

Rinse ¾ cup uncooked quinoa (which will yield just over 2 cups cooked quinoa) under water in a fine mesh sieve. Combine quinoa and 1 ½ cups water in a pot over high heat. Bring to a boil and then reduce to medium-low heat. Simmer until water is absorbed in about 20 minutes. In a large bowl, mix quinoa, 2 cups cooked, shelled edamame, 2 cups thinly sliced red cabbage, 2 shredded medium carrots, 2 thinly sliced medium yellow bell peppers, 1 thinly sliced medium cucumber, 1 cup chopped cilantro (about 1 bunch) and 1 bunch of chopped scallions. In a small bowl, make the dressing by whisking together ¼ cup creamy peanut butter, 2 Tb lime juice, 3 Tb low sodium soy sauce (or tamari), 2 tsp grated ginger, 1 tsp sesame oil, 1 Tb maple syrup and 1 Tb sriracha. Pour the dressing over the quinoa bowl and mix well.

Serving size: 4; Calories: 414; Total Fat: 16.0g; Saturated Fat: 2.6g; Trans Fat: 0.0g; Cholesterol: 0mg; Sodium: 510mg; Carbohydrates: 53g; Dietary Fiber: 12g; Total Sugars: 12g; Added Sugars: 3.5g; Protein: 21g