Thai Peanut Quinoa Salad

By Rachel-2

Ingredients

• 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

Details

Servings 5
Adapted from cookingclassy.com

Preparation

Step 1

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.