Ingredients

The following ingredients have 6 Servings
  • 1/2 cup agave nectar
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup creamy peanut butter
  • 1/4 cup rice vinegar
  • 1/4 cup fresh lime juice ((about 3 limes))
  • 4 cloves garlic (, minced)
  • 2 Tbsp Sriracha hot sauce ((or to taste))
  • 4 tsp sesame oil
  • 2 tsp ground ginger
  • 2 tsp onion powder
  • 2 cups dry quinoa
  • 3 cups shredded red cabbage
  • 2 cups matchstick carrots
  • 8 oz bean sprouts*
  • 1 cucumber (, peeled and diced)
  • 4 green onions chopped
  • 1 cup dry roasted peanuts (, chopped (unsalted or lightly salted))
  • 1 cup fresh cilantro (, long stems removed)
  • Optional add-ins: cooked chicken (, pork, shrimp or tofu)

Instruction

  • Combine all dressing ingredients in a blender and puree until emulsified, about 30 seconds. Transfer to a bowl and set aside.
  • Prepare quinoa according to directions listed on package.
  • To assemble salads (I just assembled each serving individually), layer cooked quinoa, cabbage, carrots, bean sprouts, cucumber, green onions and peanuts then garnish with plenty of cilantro.
  • Drizzle each serving with dressing to taste and serve.