Rinse quinoa thoroughly and drain excess water. Add to 1½ qt saucepan with water and bring to a boil. Reduce heat to a simmer, cover and cook until water is absorbed, about 15 minutes. The grains will be finished cooking when the color has changed from light beige to transparent with little white rings.

Meanwhile, steam chopped sweet potato until crisp-tender. Heat olive oil over medium heat and sauté onion, cabbage, beet and sweet potato for 5 minutes. Add ginger, garlic and red pepper; mix thoroughly. Add tomato, peanut butter and pineapple juice; continue cooking until vegetables are tender. Remove from heat and mix in lime juice. Serve over cooked quinoa.

Serves 4
Contains citrus, tomato and peanuts