Quinoa w/Peanuts & Vegetables

Ingredients:

1 Cup cooked Quinoa. I use a rice cooker and follow the package directions for Bob's Red Mill pre-rinsed Tri-colored Quinoa.

1 Red Bell Pepper chopped into 1/4 inch pieces

1 Bunch Cilantro chopped 

2 Carrots coarsely processed in food processor 

1/2 tsp cumin seeds

1/2 tsp turmeric

1/8 tsp cayenne pepper (optional)

1/2 inch piece of ginger grated or crushed

Juice of 1/2 fresh Lemon

1/2 cup dry roasted unsalted peanuts (partially crushed in blender)

Optional: 1 Steamed and cubed Japanese sweet potato.

In a large non stick pan add onions, carrots, bell pepper and cumin seeds and cook covered about 7 to 10 minutes stirring occasionally until onions are soft.  Add 1 or 2 TBS of water when the vegetables start sticking to the pan until soft and carrots are cooked. Then add the cilantro, grated ginger, turmeric and salt.  Stir well and continue to cook covered for about 5 minutes until cilantro is wilted stirring the mixture a couple of times. Then add the cooked Quinoa, cayenne pepper, lemon juice, crushed peanuts and optional cooked sweet potato. Mix well and remove from heat.

Enjoy this as a meal or as a snack with chai.

This is a great dish for brunch, lunch, snack or dinner.  Also great to pack and bring on trips since it tastes good at room temperature.