Instructions

• Rinse the quinoa in a fine mesh colander under running water. In a medium-sized pot, combine the rinsed quinoa and 1 ½ cups water. Bring to a gentle boil, reduce heat to medium-low and simmer until water is absorbed, about 10 to 15 minutes. Remove from heat, cover and let rest for 5 minutes. Fluff with a fork and set aside to cool.
• In a bowl, whisk together peanut butter and tamari until smooth. Add remaining sauce ingredients and whisk until smooth. If too thick, add a bit of water to loosen.
• In a large serving bowl, combine cooked quinoa, cabbage, carrot, snow peas, cilantro, and green onion. Toss to combine, then pour in the peanut sauce and toss again until lightly coated. Adjust flavor with salt if needed. Divide into bowls and garnish with peanuts.
• Store salad covered in the refrigerator for about 4 days. To keep peanuts crisp, store separately until serving.