Use quinoa or rice with GF soy sauce to accommodate dietary restrictions. 1. Heat a small saucepan over medium heat and add rinsed, drained quinoa. "Toast" for 3-4 minutes, stirring frequently, to remove excess liquid and add a nutty flavor to the quinoa. Then add water, stir, and bring to a low boil. Then reduce heat to a simmer, cover, and cook for about 18-20 minutes or until all liquid is absorbed and quinoa is tender. Fluff with a fork, remove lid, and set off heat.
2. While quinoa is cooking, steam green beans until just tender. You can do this inside a large saucepan filled with 1 inch of water. Bring the water to a simmer on medium-high heat, cover, and cook until just tender - about 4 minutes.
3. Once steamed, remove green beans to a bowl to cool and stop them from cooking. Set aside.
4. Make peanut sauce by adding peanut butter, creole (if you want) or salt, maple syrup, lime juice, and garlic powder to a small mixing bowl and whisking to combine. Then add water 1 Tbsp (15 ml) at a time until a semi-thick but pourable sauce is formed.
5. Taste and adjust flavor as needed, adding more creole for saltiness, lime juice for acidity, maple syrup for sweetness, or red pepper flake for heat! You want this to be a balance of tangy, sweet, salty, and spicy, so don't be shy with the seasonings!
5. To serve, divide quinoa or rice between 2 serving bowls (adjust if altering batch size) and top with green beans, bell pepper, mung bean sprouts, and carrots. Serve with peanut sauce and any additional toppings (optional), such as italian seasoning, lime wedges, and other spices.