1 head broccoli, cut into florets
1 small onion, chopped
2 bell peppers, seeded and chopped
6 ounces snap peas
Olive oil
Kosher salt and freshly ground black pepper
1 cup uncooked quinoa, well rinsed
For the peanut sauce:
3 tablespoons olive oil
3 tablespoons soy sauce
2 tablespoons creamy peanut butter
2 cloves garlic, minced
2 teaspoons freshly grated ginger
½ teaspoon Sriracha
Salt and pepper, to taste
Heat the oven to 400º. Combine the broccoli, onion, peppers and snap peas on a large baking sheet. Drizzle with olive oil, then season with salt and pepper. Bake for 20-25 minutes, stirring twice, until vegetables are roasted and tender.
Meanwhile, cook the quinoa according to package directions. While the quinoa is cooking, make the peanut sauce. Combine the olive oil, soy sauce and peanut butter in a large bowl. Whisk until mixed, then whisk in the garlic, ginger and Sriracha.
Place the roasted vegetables and cooked quinoa in the bowl with the peanut sauce and fold gently to combine. Serve warm, at room temperature or chilled.