Ingredients
1 cup quinoa, prepared per usual
1 red bell pepper
1 cup red cabbage, shredded
1 carrot, shredded
1 cup shelled edamame
1 cup green onions, diced
1/2 cup cilantro
1/4 cup Better ’n’ Peanut Butter
1/3 cup reduced sodium soy sauce
1 tbsp. sesame oil
1 tbsp. rice vinegar
1 tsp fresh grated ginger
1 tbsp. honey
2 cloves garlic, minced
juice from 1 lime
s and p
Preparation
Place cooked quinoa in a large bowl and set aside to cool.. In a small bowl, whisk together peanut butter, sesame oil, lime juice, honey, vinegar, soy sauce, ginger, garlic and s and p. Once quinoa has come to room temp, add all the veggies. Pour dressing over top and toss to combine. Serve cold or at room temp.
