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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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