Quinoa w/ Potatoes, Tamari, & Peanut Butter

This peanut butter quinoa combines Yukon gold potatoes, shallots, tamari, apple
cider vinegar, royal quinoa, and peanut butter.

Servings: 2 cups

Author:

Prep Time
15 minutes

Cook Time
45 minutes

Total Time
1 hour

Side Dish Salad

Japanese Latin American

🧂 Ingredients

1 Add all of the ingredients, except for the tofu and walnuts, into a rice cooker.
I like to start with the larger vegetables and then add the smaller ingredients.
Top with the spices and citrus juice. And then add the quinoa and water.

This cooks the larger vegetables on the bottom, while dispersing the flavor
profiles in the middle. Although with some mixing, this really doesn't matter
all that much. Everything will eventually cook together!
2 Press the cook button on the rice cooker. While quinoa is not rice, it does cook
the same and oftentimes better than rice in a rice cooker. It typically takes
30-45 minutes.
3 Fluff with a wooden spoon and serve, either immediately or make ahead of time
and refrigerate.

Do not use a fork or other metal utensil to fluff! It will scratch off the
nonstick surface on the rice cooker. This will leach teflon into your food and
cause future dishes to stick to the bottom.