Crunchy Peanut & Quinoa Salad

Ingredients

• Quinoa

  Uncooked

  ¾ cup or 128g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Red cabbage

  Red, raw

  2 cup, shredded or 140g

• Carrots

  Raw

  1 cup grated or 110g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¼ cup, chopped or 25g

• Soy sauce

  Regular sodium, Shoyu

  3 tbsp or 48g

• Maple syrups

  1 tbsp or 20g

• Rice wine vinegar

  1 tbsp or 15g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Limes

  Raw

  ½ fruit or 34g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• Peanut butter

  Smooth style, without salt

  ¼ cup or 65g

• Ginger root

  Raw

  2 tsp or 4g

Directions

1. Rinse the quinoa in a fine mesh colander under running water. In a medium-sized pot, combine the rinsed quinoa and 1 1/2 cups water. Bring to a gentle boil over medium heat, then reduce to medium-low and simmer until the water is absorbed. Remove from heat, cover, and let rest for 5 minutes. Fluff with a fork and set aside to cool.
2. Whisk together the peanut butter and tamari until smooth. If needed, microwave for up to 30 seconds to loosen. Add the remaining sauce ingredients and whisk until smooth. If too thick, whisk in a bit of water.
3. In a large bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, cilantro, and green onion. Toss to combine, then add the peanut sauce and toss until everything is lightly coated. Taste and adjust seasoning if needed. Divide into bowls and garnish with peanuts.
4. Store the salad covered in the refrigerator for up to 4 days. To keep peanuts crunchy, store them separately and add just before serving.

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