Roasted Veggie Quinoa Bowls with Peanut Sauce

I saw this recipe on Annie's Eats a few weeks ago and immediately bookmarked it (peanut sauce? I'm sold!).  The original recipe calls for eggplant, but I haven't quite grown to like eggplant yet... so I used broccoli instead.  Both Mark and I were very impressed with the result.  The peanut sauce has a lot of flavor, and helped to make the dish quite filling.  For dinner we had it warm (since the quinoa had just cooked), but for lunch I had it cold and it was delicious that way.  If you are a peanut butter fan and looking for a new dinner or lunch option, I highly recommend this recipe!

Roasted Veggie Quinoa Bowls with Peanut Sauce

serves: 4-6 (depending on if you eat this for lunch or dinner)

The recipe can be found here.

Kaitlyn's Notes:

• The original recipe calls for eggplant, onion, snow peas, and bell peppers for the vegetables.  I used broccoli, bell peppers, onion, and snow peas and I increased the overall quantity of vegetables by about 50%.  Feel free to experiment with different vegetables!
• The vegetables get drizzled in olive oil and roasted.  The peanut sauce also calls for olive oil.  I found the dish a bit too oily overall, so I would use only 1 1/2 tablespoons of olive oil in the sauce next time (and possibly add a bit of water to thin the sauce).  
• I increased the peanut butter and garlic in the sauce a bit.... because I love peanut butter and garlic. :)