Thai Quinoa Bowl for 4 Servings

Instructions:

1. Place quinoa in a fine-mesh strainer and rinse under cold water for 30 seconds.
2. Heat a saucepan over medium heat. Add the rinsed quinoa and toast for 2-3 minutes until it smells nutty and looks slightly golden.
3. Add water and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
5. Set a large non-stick skillet over medium-high heat with avocado oil. Add thinly sliced chicken breast strips and sear until golden brown and cooked through.
6. In a small mixing bowl, whisk together peanut butter, tamari, lime juice, maple syrup, and grated ginger.
7. Slowly whisk in warm water until the dressing is emulsified and reaches a velvety consistency.
8. Assemble the bowls by layering the warm quinoa and seared chicken with shredded red cabbage, julienned carrots, and sliced red bell pepper.
9. Drizzle with peanut dressing and garnish with sliced green onions, chopped cilantro, and crushed roasted peanuts.