Step-by-Step Instructions

• Rinse quinoa under cold water to remove bitterness. In a medium saucepan, combine quinoa with water. Bring to a boil, reduce to low, cover, and simmer for about 15 minutes, or until water is absorbed. Fluff with a fork and set aside.
• Season chicken strips with salt and pepper. In a large skillet, heat vegetable oil over medium-high heat. Add chicken and cook for 5-7 minutes until golden brown and cooked through. Transfer to a plate and keep warm.
• In the same skillet, add more vegetable oil, broccoli florets, julienned carrots, and sliced red bell pepper. Stir-fry over medium-high heat for about 4-5 minutes until crisp-tender.
• In a separate bowl, combine peanut butter, soy sauce, lime juice, honey, sesame oil, minced garlic, and grated ginger. Add warm water and whisk until smooth. Adjust consistency with more water if necessary.
• Divide cooked quinoa among bowls, layer with stir-fried vegetables and chicken strips. Arrange for a beautiful presentation.
• Drizzle peanut sauce over each bowl and garnish with cucumber, cilantro, and green onions. Serve immediately.