Spicy peanut bean sauce over quinoa & zucchini-carrot noodles
This is incredibly easy and super tasty! If you really like to spice things up just add more chill powder or even throw in some red pepper flakes!  The recipe below is pretty mild, I’m not the biggest fan of my foods too “hot”.
Adding these zucchini and carrot “noodles” is a great way to add more veggies to this dish, if you don’t want to make “noodles” simple finely chop the carrots and zucchini and add to the sauce instead of on the side (just make sure to add the carrots earlier rather than later as they’ll take longer to cook!).
Vegetarian Tip!
Iron is an essential mineral that our bodies need to carry oxygen throughout the body.  Many people don’t realize that there are more ways to increase our iron intake, rather that the old-saying, “Go eat a steak!”  The iron we take in from animal sources is called “heme” iron.
The iron absorbed from plants is called “non-heme” iron.  We can help our bodies absorb non-heme iron by pairing it with a source of vitamin C.  When we think of Vitamin C, most people think of citrus fruits. Citrus is a great source of Vitamin C, but I assume you’re less likely to eat your beans and lentils with a side of sliced oranges!  Peppers, broccoli, snow peas, potato, asparagus and tomatoes are all sources of Vitamin C and much easier too add when it comes to dishes like these.
Ingredients
1/4 onion, diced
1 tsp garlic, diced
1 tbsp ginger, diced
2/3 cup broth
1/4 cup chopped baby tomatoes
1 tsp cumin
1 tsp tumeric
1 tsp chili powder (more or less depending on preference)
3/4 cup beans (or lentils), cooked
1.5 tbsp peanut butter
1.5 tbsp lemon juice
1 cup coconut milk
1 tbsp olive oil
Directions
1. Add onion, garlic, ginger to a sauce pan with oil and sautée
2. Once translucent add broth and tomato and allow to come to a boil then simmer
3. Add cumin, tumeric, chili powder and beans, allow to simmer another 5-10 minutes
4. Add peanut butter, stir well then add lemon juice
5. Ten minutes before serving add coconut milk, stir often
To make zucchini and carrot noodles
Some many have a fancy “spiralizer” and that’s great. Personally I’m short on counter space, so I have a hand slicer (it’s small and looks like a potato peeler). If you don’t have one of these, they come in handy and take minimal amount of space in the drawer.  You can likely purchase these anywhere, I bought mine at Canadian Tire.
Once you have your “noodles” you just lightly heat them in a pan with garlic until they become soft.
Quinoa
Should be prepared as per instruction on package. Most often it’s a 1:2 ratio of quinoa to liquid. I used 1 cup of couscous to 2 cups broth. (I also have a great way of making a low, cost veggie broth – check it out here!)
(Serves 2)
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