Thai Inspired Peanut Quinoa Salad

Instructions

1. For the quinoa: Rinse quinoa in a fine-mesh strainer with water.
2. In a small pot, combine rinsed quinoa and water. Over medium heat, bring to a boil. Gently reduce the heat to medium-low and simmer until all water is absorbed.
3. Remove quinoa from heat, cover the pot, and let it rest for 5-10 minutes. Uncover the pot and fluff the quinoa with a fork. Set it aside to cool.
4. For the salad: Slice snap peas. Thinly slice bell pepper and green onions. Roughly chop cilantro. Coarsely chop peanuts.
5. In a bowl, combine cabbage, carrots, broccoli, snap peas, red bell pepper, green onion, cilantro, peanuts, sesame seeds, cooled quinoa, and toss.
6. For the dressing: Peel and mince ginger.
7. Combine all of the ingredients and whisk together well.
8. If needed, add warm water 1 teaspoon at a time to achieve a smooth dressing like consistency. This will depend on the consistency of the peanut butter used.
9. Pour dressing over the salad and stir gently to combine before serving.
10. Store leftovers in an airtight container in the fridge for up to 4 days.