# What You'll Need:
→ 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
14 - 1 tablespoon rice vinegar
15 - 1 tablespoon fresh lime juice
16 - 1 tablespoon maple syrup
17 - 1 teaspoon toasted sesame oil
18 - 1–2 tablespoons warm water, as needed
# Directions:
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 for 5 minutes, then fluff with a fork.
02 - While quinoa cooks, slice bell pepper thinly, julienne or shred carrot, slice cucumber and cabbage, and cook edamame if not already prepared.
03 - Whisk together peanut butter, gluten-free soy sauce, rice vinegar, fresh lime juice, maple syrup, and sesame oil in a small bowl. Add warm water 1 tablespoon at a time until dressing reaches smooth, pourable consistency.
04 - Divide cooked coconut quinoa equally among four serving bowls. Top each with prepared vegetables and edamame in even portions.
05 - Drizzle peanut dressing generously over each bowl. Garnish with chopped cilantro and sesame seeds. Serve immediately or chill for a cold bowl option.
