Sometimes all Monday needs is a splash of color. This Thai Rainbow Quinoa Bowl was just the spritz of color I needed to put an extra pep in my step for the last working Monday of the year! Let that sink in for a second. Last Monday in the office. Now go ahead and give into that mental “raise the roof”. You know you wanna. In this week’s meal prep, a bed of quinoa gets a burst of color from rainbow carrots, red cabbage, curly kale and spring peas, plus a snap of satay-inspired flavor with a creamy peanut sauce. Get the lowdown on why eating the rainbow matters and sashay to that recipe below.

Take a gander at those technicolor veggies! Pretty trippy, right? Veggies are having a renaissance and now you can find carrots, Brussels sprouts and cauliflower in an array of colors that are pleasing to both the eyes and taste buds. And, it’s not just specialty stores or farmer’s markets that sell these pretty jewels. Just last week I discovered these purple Brussel sprouts at Whole Foods, the rainbow carrots at Trader Joe’s and Broccoflower (or green cauliflower) at Cermak, my (traditionally Hispanic) neighborhood grocery store.

So the question is, are these just pretty on the eyes, or is there something more to eating colorful veggies? Unlike those technicolor poinsettias this time of year, these veggies are not dyed these pretty hues. According to WebMD, they get their vivid array of coloring from phytonutrients that protect the plants, which then offer a multitude of benefits when you consume these vegetables. And according to America’s PhytoNutrient Report, 8 out of 10 Americans are falling short of almost every color in their daily diet. Wondering the benefits from each color group? Check out this blog post I wrote a few weeks ago.

Now that I’ve hopefully satisfied your visual curiosity, let’s get to tantalizing your taste buds. You’ll want to lick the spoon with this creamy peanut buttery sauce that has a hint of spice and just the right touch of sweet. It comes together in 10 minutes or less and only requires 5 simple ingredients – natural creamy peanut butter, coconut milk, coconut sugar, red curry paste and apple cider vinegar. A couple of tips: make sure to get natural peanut butter without any added emulsifiers (the kind where there is a layer of oil on the top) to get the right texture and also pick up full fat, unsweetened coconut milk in a can. Remember that your body needs a little bit of fat to digest the nutrients in these vegetables, so don’t skimp on the good stuff and watch out for added sugars that aren’t necessary.

The beauty of this recipe is that 1.) the most complex part is the sauce 2.) it will make tons of this delicious sauce, which can be used in a variety of other recipes (best dipping sauce for skewers, just sayin’) and 3.) the sauce can be stored in the fridge for a couple of weeks. While the sauce is simmering, you can get the quinoa going on the stove top. Make sure to always rinse the quinoa beforehand, which removes its natural coating, called saponin. This coating can otherwise taste bitter or soapy. While a lot of packaged quinoa is pre-rinsed, it doesn’t to double down. With the sauce simmering and the quinoa cooking on the stove top, you can multi-task and chop up the veggies for this fresh salad!

Thai Rainbow Quinoa Bowl
Serves: 3-4

Ingredients:
Quinoa
– 1 cup of quinoa like Bob’s Red Mill
– 2 cups of vegetable broth like Pacific Foods Organic (or water)
Thai Peanut Sauce
– One 13.5 oz can of full-fat, unsweetened coconut milk like Thai Kitchen
– 1/4 C of red curry paste like Thai Kitchen
– 3/4 C natural, creamy and unsweetened peanut butter like 365 Everyday
– 3/4 C coconut sugar (or white refined sugar)
– 2 T apple cider vinegar
– 1/2 T salt
– 1/2 C water
Salad
– 1 bag of Mann’s Kale Beet Blend (or chop your own kale, red cabbage and golden beets)
– 1 bag of fresh snow peas, cut in half
– 1 bunch of rainbow carrots, cut into thin medallions
– 1/3 C of roasted, salted peanuts, chopped
– optional cilantro garnish

Directions:
Step 1: Start the quinoa by adding the vegetable broth to a small sauce pan over medium heat on the stove top. After rinsing the quinoa under water, add it to the sauce pan of vegetable broth. Once the mixture is boiling, reduce the heat to medium low, cover and simmer for 15-20 minutes, or until the liquid is absorbed and the quinoa is light and fluffy.
Step 2: Make the sauce by adding all of the ingredients to another small sauce pan over medium heat. Whisk until it comes to a gentle boil, then reduce the heat to low and allow to simmer for another 3-5 minutes whisking sporadically to ensure the bottom does not burn. Remove from heat and allow to cool to room temperature.
Step 3: Assuming you chopped the vegetables while the quinoa was cooking, it’s time to assemble everything! Once the quinoa is cooked, put it in a medium bowl and add as much of the kale beet blend, snow peas and carrot medallions as you’d like. Divide into 3-4 portions, then garnish with the chopped nuts and as much of the sauce as you’d like.

Stay tuned for another recipe using this sauce because you will have leftovers!

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