Thai quinoa
Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon smooth natural peanut butter
- 1 teaspoon honey
- Juice of 1 lime
- 1 garlic clove, minced
- 1/2 teaspoon grated fresh ginger
- 1/4 teaspoon red pepper flakes (optional)
- 3 cups cooked quinoa
- 1 red bell pepper
- 1 cup shredded red cabbage
- 2 medium carrots, shredded
- 1/2 cup frozen, shelled edamame, cooked
Directions
- In a small bowl, whisk together the soy sauce, peanut butter, honey, lime juice, garlic, ginger and red pepper flakes (if using) until well combined.
- In a large bowl, mix the quinoa, bell pepper, red cabbage, carrots, and edamame. Pour the dressing over the salad and toss until everything is evenly dressed.
- Serve immediately or store in the refrigerator for up to four days.
Simple Swaps:
The quinoa in this dish can easily be swapped for cooked brown rice or rice noodles. To create a peanut-free version of this dish, use tahini in place of the peanut butter.
