Jun

a Quinoa Bowl drizzled with a Sriracha Peanut Sauce + Girl Talk – peace. love. quinoa

Jun 01

Over the weekend, I took an impromptu trip to Austin with my BFF Laura, just for fun. We like to get away every few months and we both had some vacation time to blow so we decided to keep Austin weird for a few days. (photos from the trip on Instagram)

We had very little expectation for our trip: eat good food, shop, honky tonk, gossip, and sleep when we feel like it. Laura & I live hundreds of miles from each other so we have to travel in order to see each other. We don’t keep up much via text so when we see each other face-to-face, our mouths never stop yapping. It’s so good.

On this particular trip, our conversation was dominated by our ever-evolving relationships and what it will be like to take them to the next level. We both went from single girls to long-term relationships synonymously. History in the making, if you ask me.

We talked a lot about food, Laura and her BF focus on paleo and only eat meat once or twice a week. Patrick and I eat vegan when we are together, he eats meat when I’m not around (for now). We shared recipes and kitchen tips.

We talked about who cooks, who grocery shops, and how leftovers are handled. I’ll eat left-overs ONCE but that’s it before I’m over it – Laura is the same way. Ironically, our boyfriends will both eat leftovers for days and days on end. Seriously, I gave Patrick a large tupperware full of chili (that wasn’t my best work) and he ate it HAPPILY for 5-6 days straight. I’m thankful to have someone around who won’t allow a single bite of food go to waste because I will throw stuff away with no problem.

If you didn’t catch on by now, I’ll reiterate: I loathe eating the same meals over and over again. EXCEPT for.
THIS meal:
Arugula-topped
Quinoa
blueberries
avocados
Sriracha Peanut Sauce

THIS meal is one that I HAPPILY ate 4 DAYS IN A ROW!
On the 4th day, I decided to photograph it.
On the 4th day, I didn’t scarf it before I had a chance to photograph it.

I originally had a version of this quinoa bowl at Ola Juice Bar in Colorado Springs. I loved it so much, I replicated it at home the next day. and the day after that. and the day after that. you know.

Once the quinoa is cooked (make extras for tomorrow! trust me), this bowl takes no time at all to throw together. Quick & easy makes EVERYONE happy.

After having been served some excellent Thai/Chinese (fusion) food in Grand Junction, I found a Peanut Sauce recipe on love food eat – I’d decided that I needed more Peanut Sauce in my life. I kept the recipe bookmarked, knowing I’d find the perfect time to use it. Not long after bookmarking, I used the recipe to make the exact Peanut Sauce that tops this delicious Quinoa Bowl, the only adjustment to the sauce was an addition of Sriracha, for fun.

a Quinoa Bowl drizzled with a Sriracha Peanut Sauce

Author: peace. love. quinoa

Ingredients

1 cup quinoa, cooked
a handful or two of arugula
½ an avocado
¼ cup blueberries
2 tablespoons dried cranberries
1 tablespoons peanut butter
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoons brown sugar
1 teaspoon sesame seeds
2 tablespoons Sriracha

Instructions

In a food processor or blender, combine the peanut butter, sesame oil, soy sauce, brown sugar, sesame seeds, and Sriracha until mixed well. Adjust taste accordingly (for example, add more Sriracha if you prefer your sauce to be spicier). Set aside.
Put a large heaping of quinoa in a bowl and top it with the arugula, berries, and avocado.
Drizzle with the Sriracha Peanut Sauce prior to serving.

Notes

*All measurements are approximate – adjust accordingly. You may like more avocado and less blueberries – do it up however you’d like.
**I prefer the quinoa to be slightly warmed in this dish, although it can certainly be used at room temperature or even chilled.

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As always, thanks for reading. xo

Tagged with → healthy • meal • quinoa • Quinoa Bowl • recipe • Sriracha • vegan • vegetarian