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Crunchy Thai Peanut & Quinoa Salad
Ingredients
  • subheading: Salad:
  • ¾ cup uncooked quinoa or millet
  • 1 ½ cups water
  • 2 cups shredded purple cabbage
  • 1 cup grated carrot
  • 1 cup thinly sliced snow peas or sugar snap peas
  • ½ cup chopped cilantro
  • ¼ cup thinly sliced green onion
  • ¼ cup chopped roasted and salted peanuts, for garnish
  • subheading: Peanut sauce:
  • ¼ cup smooth peanut butter
  • 3 tablespoons reduced-sodium tamari or soy sauce
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon grated fresh ginger (I love ginger so I used 2 teaspoons)
  • ½ lime, juiced (about 1 ½ tablespoons)
  • Pinch of red pepper flakes
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