1/4 cup creamy peanut butter
1 teaspoon chili paste
1 tablespoon chili rice wine vinegar
1/2 cup vegetable broth
1 tablespoon soy sauce
2 teaspoons freshly grated ginger
3 scallions, thinly sliced green and white parts
2 cups cooked quinoa
2 cups coarsely chopped baby kale
1/2 cup julienne sliced carrots
1-2 tablespoons coarsely chopped peanuts


In a medium bowl stir together the peanut butter, chili paste, vinegar, broth, soy sauce, ginger and scallions.

Stir in the quinoa and the kale. Divide the quinoa and kale between 4 serving bowls. Top each with julienne carrots and chopped peanuts, dividing evenly. Serve warm or chilled.

Serves 4

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