Crunchy Peanut & Quinoa Salad

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Red cabbage

  Red, raw

  2 cup, shredded or 140g

• Carrots

  Raw

  1 cup grated or 110g

• Fresh cilantro

  Coriander leaves, raw

  8 tbsp or 8g

• Scallions

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

  4 tbsp chopped or 24g

• Peas

  Edible-podded, raw

  1 cup, whole or 63g

• Peanut butter

  Smooth style, without salt

  4 tbsp or 64g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Maple syrups

  1 tbsp or 20g

• Rice wine vinegar

  1 tbsp or 15g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• Lime juice

  Raw

  4 tsp or 20g

• Ginger root

  Raw

  2 tsp or 4g

• Peanuts

  All types, dry-roasted, without salt

  4 tbsp or 37g

Directions

1. Rinse the quinoa in a fine mesh colander under running water and cook according to package directions. Fluff with a fork and set aside to cool.
2. Whisk together the peanut butter and soy sauce until smooth. If needed, microwave for up to 30 seconds to loosen. Add the remaining sauce ingredients and whisk until smooth, adding a bit of water if needed to achieve desired consistency.
3. In a large bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, cilantro, and scallions. Toss to combine, then add the peanut sauce and toss until everything is lightly coated. Taste and adjust seasoning if needed.
4. Divide between bowls and serve garnished with chopped peanuts.