Ingredients

• 2 carrots
• 1/2 cup quinoa (I used red)
• 1 teaspoon finely grated ginger
• 1/2 clove garlic, grated
• 2 tablespoons plus 1 teaspoon coconut oil
• 1 teaspoon peanut butter
• 1 teaspoon miso paste (optional)
• about 100 g tofu
• 2 tablespoons peanuts
• 1 tablespoon soy sauce
• 4 tablespoons chopped chives

Preparation

1. Peel the carrot, wash it, then use a vegetable peeler to cut thin, wide ribbons (pappardelle style).
2. Bring 1 and 1/2 cups of water with quinoa to a boil, cover and cook until tender for about 20 minutes, until the water is absorbed. Season with a little salt, pepper and mix with 1 teaspoon of coconut oil.
3. In a wok or skillet, melt 1 tablespoon of coconut oil, add grated ginger, garlic, carrot and peanut butter mixed with 2 tablespoons of water, sauté everything for about 3-4 minutes, gently stirring the ingredients. At the end, add miso paste if using.
4. Push the carrot to the side of the skillet, add the second tablespoon of oil to the empty space and sauté the tofu cut into cubes and chopped peanuts until golden. Then mix with the carrot and soy sauce and heat together for 1 minute.
5. Serve with quinoa, sprinkle with chives. You can also add the quinoa to the ingredients in the wok and mix. Serve warm or after cooling.