1/2 cup white or red quinoa
1 cup water
1 cup green beans, trimmed
1/2 red bell pepper, thinly sliced
3/4 cup bean sprouts
2/3 cup red cabbage, thinly shredded
2 carrots, thinly sliced or grated
to garnish: chopped cilantro, lime wedges, red pepper flake
1. In a small pot, combine quinoa and water, and bring to a low boil. Then reduce heat to a simmer, cover, and cook for about 15 minutes or until all liquid is absorbed and quinoa is tender. Fluff with a fork, remove lid, and remove from heat.
2. Meanwhile, blanch green beans until just tender, about 4 minutes, then place in a bowl of ice water to stop them from cooking. Set aside.
3. To serve, divide quinoa between two serving bowls and top with green beans, red bell pepper, bean sprouts, cabbage, and carrots. Serve with any additional toppings, crispy tofu, and spicy peanut sauce.
4. Store leftovers separately in the refrigerator up to 4 to 5 days.