Peanut Butter Filled Hiatus

So I’ve been without internet for the past 8 days [total first world problem]. Honestly, it hasn’t been that bad, mostly due to the fact of having a “smart phone.” I’ve been able to keep up with what’s what on Facebook and e-mails, but a few other internet activities have taken a backseat; blogging being one.

I made two amazing dishes last weekend. One was a quinoa salad with roasted veggies and a spicy peanut dressing. The other was a peanut butter coconut granola. I’ll be writing about the quinoa dish first. It is fantastic. The quinoa has such a nice, nutty, crunchy texture (I used an organic tri-colored quinoa) and the roasted veggies ups the ante on earthy flavor. Concluding the dish with the spicy peanut dressing is pure genius. I didn’t follow the recipe to a T, but close enough. Be creative. Have fun in working with this one!

  • 1 c uncooked quinoa
  • 2 c green shredded cabbage
  • 1 c cauliflower florets
  • ½ onion, diced
  • 4 medium carrots, sliced

For the dressing

  • ¼ c peanut butter
  • 1 tsp ginger
  • 3 Tbls bragg’s aminos
  • 1 Tbls maple syrup
  • 1 Tbls red wine vinegar
  • Red pepper flakes
  • 1 Tbls water to thin
  1. Cook quinoa, Bring 2 cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes
  2. Roast the veggies, preheat oven to 450 F, roast cauliflower, carrots and onion until fork tender (15-20 minutes)
  3. For the dressing, mix peanut butter and maple syrup together and heat in the microwave for 20 seconds. Add remaining ingredients and taste (I like a lot of added heat!)
  4. Next add the roasted veggies to the quinoa. Pour the dressing in and mix well. Eat cold or hot.





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