• 1.5 cups uncooked quinoa, rinsed
• 3 cups of vegetable broth for cooking quiona
• 1.5  cups shredded or matchstick carrots
• 1-2 cups of red pepper, sliced thin
• 1. 5 cups shelled edamame
• 1 can of chickpeas, drained
• 1/3 cup chopped green onions
• 1/2 cup chopped peanuts (optional)
• 2/3 cup freshly chopped cilantro

sauce

• 7 tablespoons sweet chili sauce
• 4 tablespoons rice vinegar
• 3 tablespoons canned coconut milk
• 2 tablespoons brown sugar
• 1 tablespoon creamy peanut butter, natural
• 2 garlic cloves
• 1/3 cup lime, juice
• salt and pepper

1. Prepare quinoa according to directions, with broth instead of water.
2. While quinoa cooks, dice pepper  and make sauce by combining all ingredients in another bowl. 
3. In a small pot of boiling water, blanch the carrots and red pepper for 1 minute.  Just drop them into the boiling water for a minute and quickly remove them, rinsing them with cold water.  This will slightly soften the veggies but not let them lose their crunch.
4. When quinoa is done cooking, add veggies, chopped cilantro, onions, drained chickpeas, edamame and toss to combine.
5. Mix in 1/2 of the sauce to the dish.  If you need more sauce, continue adding it until you have reached your desired taste.  I like to save 1/2 the sauce to add more just before eating.  
6. Garnish with peanuts and more cilantro.  
7. Serve on a salad, with grilled chicken, in a lettuce cup,  mixed with shrimp or just as it is!