Quinoa cooked in vegetable stock is the base for this hearty dinner. Cinnamon, garlic and cumin are added to sweet potato and then roasted.  Chick peas and red onion are marinated with red wine vinegar, olive oil, and fresh herbs as an addition.  Carrots and edamame are left fresh and undressed. If you chose the addition of the pork tenderloin; it was marinated in bourbon, brown sugar and soy sauce and then oven roasted and sliced. The peanut sauce is made by adding peanut butter, Sambal, low sodium soy sauce, garlic, ginger and coconut milk together and blending until smooth and combined.

To Serve: Reheat quinoa, (pork) and sweet potato and add to a bowl.  Garnish with shredded carrots, chick peas, and edamame, and finish with a generous drizzle of the peanut sauce