1 cup quinoa
1 small red pepper
1 medium zucchini
3 small carrots
4 tbsp natural peanut butter
2 tbsp sweet chile sauce (or sriracha if you prefer some spice)
2 tsp fish sauce
2 tsp soy sauce
2 tsp sesame oil
1/2 tsp ground ginger
2 to 4 tbsp water (or more depending on desired consistency)
Cook quinoa according to package directions.
While the quinoa is cooking, grate zucchini and carrots. Thinly slice red pepper. Set aside.
Combine peanut butter, chile sauce, fish sauce, soy sauce, sesame oil, and ginger in a microwaveable bowl. Microwave briefly to soften the peanut butter. Add some water to thin out.
When the quinoa is cooked, add to a large bowl with the vegetables, and combine. Cover for 5 minutes to soften the vegetables with the heat from the cooked quinoa. Stir in the sauce.