Steamed Vegetables with Satay Sauce & Quinoa

This recipe is from FMTV.  Check out the site, there are lots of great healthy recipes that are absolutely delicious.  Store-bought versions of Satay Sauce are typically full of unwanted additives, including highly processed sugars, trans fats, and loads of sodium.  I use Island Nut Roastery Peanut Butter which contain only peanuts and is made in Sydney, BC.  You can buy it at Country Grocer on Bowen Road, Nanaimo

Ingredients:
(use organic ingredients where possible)

• ​1 cup coconut milk, canned or homemade
• 1 cup nut butter (almond, peanut, cashew or other)
• 1 tbsp. tamari
  
• Optional:  1 tsp red curry paste, I like to add 1/4 tsp. chili flakes.

Method:
In a small saucepan, heat the coconut milk on low, add the nut butter and the rest of the ingredients and stir until combined.  Once heated and a creamy consistency has been reached, the sauce is ready.

Serve with:
1 cup steamed vegetables (broccoli, cauliflower, and carrots)
​1 cup soaked and cooked quinoa. Soak quinoa in water for at least 4 hours or overnight then strain and cook in boiling water for 12-15 minutes. Drain and serve.

​Note:
If you have any leftover sauce, place in an airtight container in the fridge. Good for veggie dipping.
​

Steamed Leftovers

Don't use a microwave to heat up leftovers.  Just place some water in a pot, put in a steamer and pack on the leftovers.  Turn the stove on medium and cover with  lid.  The steam heats it through in less than 6 minutes and doesn't kill off all the goodness left in the food.  Yummy.