Crunchy Thai Quinoa

I love making really yummy, healthy meals that will spark creativity and interest in anyone who eats at my table. Hiding vegetables, or leaving them out in the open, is a favorite past-time! Enjoy!

1 cup quinoa, prepared according to package directions

1 red bell pepper

1 cup red cabbage, shredded

1 carrot, shredded

1 cup shelled edamame

1 cup green onions, diced

½ cup cilantro

¼ cup Peanut Butter

⅓ 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

Salt and pepper to taste

Place cooked quinoa in a large bowl and set aside to cool.

Meanwhile, in a small bowl, whisk together Better’n Peanut Butter, sesame oil, lime juice, honey, vinegar, soy sauce, ginger, garlic, and salt and pepper.

Once quinoa has come to room temperature, add all the vegetables. Pour dressing over top and toss to combine. Serve cold or at room temperature.

Keep dressing separate to keep it fresh longer.

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