Jamie says: Developing a recipe is an interesting journey. The creation in the end can be enjoyed without ever knowing the recipe’s story, but to me, the story and the playtime in the kitchen is half the fun. Many of my recipes are inspired by a combination of recipes from magazines and food blogs. Some of them are fueled by the competition in a recipe contest. Others are created for a holiday or special occasion. And some, let’s be real, are totally random.
How about this one? I’ll place this one in the totally random category. My inspiration came after rediscovering a box of red quinoa in my pantry earlier in the week when I was cleaning out the pantry and after thoroughly discussing peanuts/peanut butter for the last few days (think Thai food, peanut allergies, choosing a peanut butter, peanut M&Ms, powdered peanut butter- have you seen PB2?, gelato that looks like it’s peanut butter flavored, etc). And so, Peanutty Coconut Lime Quinoa was created while listening to Today’s Country Radio on Pandora.
A spin off Pad Thai?
I couldn’t wait for lunchtime…
Peanutty Coconut Lime Quinoa
- 4 mini sweet red peppers (Pero Family Farms, organic)
- 1/4 small yellow onion
- 1 cup red quinoa, pre-washed (Ancient Harvest)
- 2 cups water
- 1 whole lime (zest and juice)
- 1/4 cup all natural peanut butter (Publix creamy)
- 1/4 cup (1/2 jar) sun-dried tomatoes, julienne cut with herbs, in oil (California Sun Dry)
- 1 tsp oil from jar of sun-dried tomatoes (California Sun Dry)
- 1/4 cup shredded unsweetened coconut flakes (Bob’s Red Mill)
- 12 fresh basil leaves
- Slice peppers, saving seeds if desired, and mince onion.
- Pour quinoa and water in a small pot. Add sliced peppers with seeds and minced onion. Bring to a boil, reduce heat to simmer, place a lid on top to cover, and cook for 15 minutes. Stir.
- Meanwhile, zest and juice a lime. Set aside.
- Stir peanut butter into quinoa. Stir in lime zest and juice, sun-dried tomatoes, oil from the tomatoes, and coconut flakes until combined (avoid over-stirring).
- Scoop onto bowls or chill and serve on a salad. Top with fresh basil leaves. Enjoy!
Serving suggestion: serve on a salad with mango (frozen, defrosted), scallions, cherry tomatoes, cucumbers, chickpeas, and a few peanuts
- Nutrition note: Choose a whole grain at lunchtime for the fiber, antioxidants, vitamins, minerals. Whole grains may also be associated with a reduced risk of diabetes, heart disease, stroke, and cancer. Quinoa is a whole grain. Learn more at Whole Grains 101.