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Thai Crunch Quinoa Salad
Ingredients
- SALAD
- 1 cup uncooked quinoa, rinsed
- 1¾ cups low-sodium vegetable broth
- 1 cup very thinly sliced red cabbage
- ¾ cup diced red bell peppers
- ¾ cup grated carrots
- ¾ cup peeled, diced English cucumbers
- ¾ cup sugar snap peas, thinly cut on an angle
- ⅓ cup chopped green onions
- ¼ to ⅓ cup minced fresh cilantro
- Chopped peanuts or cashews for garnish (optional)
- DRESSING
- ⅓ cup natural peanut butter
- 3 tablespoons warm water
- 2 tablespoons reduced-sodium soy sauce (use tamari soy sauce for gluten-free)
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon pure maple syrup
- 2 teaspoon dark sesame oil
- 2 teaspoon grated fresh ginger
- 2 teaspoons minced garlic
- 1 teaspoon sriracha sauce (optional)
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