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Thai Quinoa Salad w/Spicy SunButter Dressing
Ingredients
- 1 cup white quinoa dry
- 1 cup frozen edamame shelled
- 1 cup red cabbage chopped
- 1 cup shredded carrots
- 1 red bell pepper diced
- 1/2 cup peanuts crushed
- 1/4 cup green onions chopped
- Cilantro for garnish
SunButter Sauce (mix all ingredients together):
- 1/2 cup SunButter
- 1/4 cup water
- 2 tbsp coconut aminos or soy sauce
- 2 tbsp maple syrup
- 1 tsp hot sauce more/less depending on desired spice
- 1/4 tsp garlic powder 1/4 tsp ginger powder
Instructions
- In a saucepan, boil quinoa with 2 cups water. Once boiling, immediately turn temperature to simmer and cook covered for 15-20 minutes (or until quinoa is completely fluffy)
- In a pan on medium heat, sauté the edamame, red pepper, carrots, and cabbage for 5-8 minutes (or until softened)
- Add in quinoa, mix thoroughly and simmer for ~5 minutes
- Take off heat and top with peanuts, green onions, cilantro & sauce
