Even though I wasn't able to get to the Farmers' Market last weekend, I still had an eggplant and a few small bell peppers which needed to get used. As in as soon as possible. I had been thinking about this dish for the past few days and it is a hybrid of sorts of this dish from Fat Free Vegan Kitchen and this in the PPK recipes section. I was inspired by a late night (not entirely sober) snack of the original quinoa dish that I had doused in store-bought peanut sauce and extra hot sauce. It was so good and addicting. Having my eggplant made me think of making it again.
I simplified the recipe a bit since I am at home. The only seasoning that I used for the 1 1/2 cups of quinoa was 3 cloves of minced garlic. I used coconut oil when I sautéed an eggplant, a yellow summer squash, 3 small zucchinis, and 3 small bell peppers. When those were done, I combined it with the cooked quinoa. The peanut sauce was run through a blender before being poured over the dish and consisted of the following:
spicy peanut sauce
1 cup peanut butter
1 cup hot water
1 tsp ground ginger (had none fresh)
1 bunch of scallions with a few of the green stems added in for good measure
zest of 1 lime
juice of said lime
a few squirts of sriracha hot sauce (I couldn't be too liberal with it since my mum can't handle hot stuff.)
I was really pleased with the dinner, and my younger brother even got seconds, which is always a good thing since he can be such a picky little omni.