1 tsp sesame oil
1/3 cup quinoa
2/3 cup water
2-3 heads of bok choy, quartered
1 small head broccoli, cut into bite size pieces
1/2 cup edamame
1 carrot, grated
2 stalks celery, finely diced
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 cup red cabbage, thinly sliced (or sub green cabbage)
1/2 cup kale, shredded
1/2 cup bean sprouts
1/4 cup green onion, chopped
1/4 cup cilantro, chopped
1 tbsp almond, peanut, or cashew butter
2 tbsp chili garlic sauce, plus more to taste
3 tbsp maple syrup, plus more to taste
3 tbsp tamari
3 tbsp lime juice
2 tbsp sesame oil
1 tsp fresh minced ginger
1 tbsp crushed peanuts for topping
1. Heat a small pot over medium heat. Add sesame oil and quinoa. Toast quinoa, stirring frequently, for 2 minutes, then add water. Bring to a boil over medium-high heat, then reduce heat to low, cover and cook for 15 minutes, or until liquid is absorbed. Once cooked, remove from heat and fluff gently with a fork.
2. While the quinoa is cooking, add one inch of water to a medium saucepan, heat over medium-high heat, and insert a steamer basket. Once water is simmering, add the bok choy, broccoli, and edamame, then cover. Cook for 2 minutes, then remove from heat and transfer to a large mixing bowl. Set in the refrigerator to chill.
3. Prepare dressing by adding all ingredients to a small mixing bowl and whisking to combine. Set aside.
4. Add quinoa, carrot, celery, red pepper, yellow pepper, cabbage, kale, bean sprouts, green onion, and cilantro to the steamed vegetables. Top with dressing. Toss to combine. Serve immediately.
5. Best when fresh but will keep covered in the refrigerator up to 2-3 days.