Healthy and tasty recipes

from Ipokratis Papadimitrakos

Peanut Quinoa


  • 2 servings
  • 150 g quinoa
  • 1 Red pepper (cubed)
  • 1 cup broccoli florets
  • 1 tbsp shredded fresh ginger
  • 2 tbsp roasted peanuts
  • 1 tbsp peanut butter
  • 1-2 tablespoons soy sauce
  • 1 tbsp lime/lemon juice
  • 1 tbsp olive oil
  • salt and white pepper

Soak 1 cup quinoa with 2 cups of hot water for about 20-25 minutes. Drain and rinse with cold water. Boil 2 cups of water and add the soaked quinoa. Simmer for 12-15 minutes.
Drain, add salt and a little lemon juice as desired. Set aside. Boiled quinoa can be stored in the refrigerator 3-5 days.
Heat the olive oil in a small skillet and add the peppers. Cook for 2-3min until they begin to soften. Add broccoli and a few tablespoons of water and leave to steam for 2-4min. Drain the vegetables and mix them with quinoa in a bow.
Mix peanut butter, lime juice, soy sauce, 2 tablespoons water and grated ginger. Add this dressing to the salad, season with salt and white pepper, garnish with coarsely chopped peanuts.

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Peanut Quinoa
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