VeganMoFo: Pseudo-Thai for Omnis

Sadly, my trip home has coincided with the seeming demise of my camera.  I will see what I can do to revive it, or maybe temporarily borrow my mum's.  In the meantime, tonight's dinner will have to go without a photo yet again. (Hopefully I can figure something out by lunchtime tomorrow when I reheat leftovers.)

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.