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Quinoa Gado-Gado Bowl (30 Minutes!)

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1/2 cup (92 g) white or red quinoa, well rinsed and drained
Scant 1 cup (230 ml) water
1 cup (100 g) greens beans, trimmed
1/2 red bell pepper, thinly sliced
3/4 cup (25 g) mung bean sprouts
2/3 cup (46 g) thinly shredded red cabbage
2 whole carrots, thinly sliced with a knife or mandolin
1/3 cup (80 g) salted creamy peanut butter (or sub almond butter, cashew butter, or sunbutter)
1 Tbsp (15 ml) gluten-free tamari (or soy sauce if not GF)
2-3 Tbsp (30-45 ml) maple syrup (to taste)
3 Tbsp (45 ml) lime juice
1 tsp chili garlic sauce, 1 Thai red chili, minced, or 1/4 tsp red pepper flake (more to taste)
Water to thin (3-4 Tbsp or 45-60 ml)
Cilantro
Lime wedges
Red pepper flake