Here’s a go-to summery recipe that makes a big bowl full; perfect for bringing to a BBQ or prepping on Sunday to munch the whole week through. You can cut the quinoa in half but whatever you do, make the whole amount of sauce. It’s amazing on chicken or shrimp or even tofu.

The Sambal Oelek and ginger give this dish a fair kick so if you like things a little less spunky, add sauce little by little and save the rest.

Quinoa
2 cups quinoa
4 cups water or broth

Sauce
1⁄4 cup sesame oil
4 tbsp. soy sauce
2 tbsp. rice wine vinegar
2 tbsp. tahini (or just double the peanut butter)
2 tbsp. smooth peanut butter
1 tbsp. brown sugar (or raw sugar)
3 tsp. sambal oelek (chili-garlic paste)
2 cloves garlic, finely chopped
2″ piece ginger, peeled and finely chopped

1 large cucumber, peeled, seeded, and chopped
8 (or so) baby bell peppers (red, orange & yellow, small), seeded and
chopped
2 green onions, sliced thin

handful of sesame seeds
handful of basil ribbons

Make quinoa:
Bring quinoa and water to a boil, cover and lower heat. Simmer for about
15-20 until quinoa is cooked. Remove from heat. Remove cover and fluff
with a fork. Cool quinoa completely.

Make sauce:
Place the ingredients – sesame oil through ginger – in a food processor and blend
until smooth. I add a dash of warm water if it seems too thick.

Assemble the salad:
Once quinoa is cooled, add chopped vegetables. Add sauce and mix
thoroughly. Top with a handful of sesame seeds and basil.

Keep refrigerated.