peanut sauced quinoa
- 1 cup dry quinoa
- 2 cups water
Cook the quinoa as directed. While it's cooking, whisk together the sauce ingredients:
- 1/4 cup rice vinegar
- 1 Tbsp Bragg's amino acids or soy sauce
- 2 Tbsp all natural peanut butter
- 1 tsp lime juice
- 1/4 tsp chili flakes
- 1/4 head purple cabbage
- 1 carrot
- 1/2 cucumber
- thai basil leaves
I have a rolling mat, which makes rolling sushi a cinch, but it's not necessary. Lay a sheet of nori on the mat with the shiny side down. Arrange about 1/3 cup of the sauced quinoa over 2/3 of the sheet that is closest to you.
Pack 'em up and don't worry about a leaky sauce in your lunch bag because there's no need for one!