For the Asian peanut sauce:
In a blender or food processor, add the coconut milk, peanut butter, soy sauce, lime juice, shallots, garlic and brown sugar. Blend until smooth.
Add the water to achieve your desired thickness.
For the stir fry:
In a large bowl, add the beef strips and 4 tablespoons of the Asian Peanut Sauce and toss to coat the meat.
Cover the bowl and refrigerate for at least 30 minutes or up to overnight.
In a medium pot over high heat, bring the water to a boil.
Stir in the quinoa and reduce the heat to medium-low.
Cover and simmer the quinoa, stirring occasionally, until the liquid is absorbed and the grains are tender, about 15 minutes.
Transfer the quinoa to a large bowl and let cool lightly.
In a large wok or skillet over medium heat, heat the oil until it shimmers.
Add the beef and cook until it is browned on all sides, about 8 minutes.
Discard the leftover beef marinade.
Add the broccoli, bell pepper, and snow peas, stirring occasionally, until the vegetables have started to soften, about 8 minutes.
Add the remaining 2 tablespoons of Asian Peanut Sauce to the stir-fry and cook, stirring frequently, until heated through, about 2 minutes.
REFRIGERATE: Store the cooled stir-fry and quinoa together or separately in resealable containers for up to 1 week. Reheat in the microwave for 11⁄2 to 2 minutes.