Ingredients:
Dressing
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 tablespoons Sriracha hot sauce (or to taste)
4 teaspoons sesame oil
2 teaspoons ground ginger
2 teaspoons onion powder
Salad
2 cups dry quinoa
3 cups shredded red cabbage
2 cups matchstick carrots
8 ounces 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
2 cups dry quinoa
3 cups shredded red cabbage
2 cups matchstick carrots
8 ounces 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
Directions:
1. Combine all dressing ingredients in a blender and puree until emulsified, about 30 seconds. Transfer to a bowl and set aside.
2. Prepare quinoa according to directions listed on package.
1. Combine all dressing ingredients in a blender and puree until emulsified, about 30 seconds. Transfer to a bowl and set aside.
2. Prepare quinoa according to directions listed on package.
3. To assemble salads, (easier to assemble each serving individually) layer cooked quinoa, cabbage, carrots, bean sprouts, cucumber, green onions and peanuts.
4. Garnish with plenty of cilantro. Drizzle each serving with dressing to taste and serve.
4. Garnish with plenty of cilantro. Drizzle each serving with dressing to taste and serve.
Makes 5-6 servings.
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