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
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
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.
4. Garnish with plenty of cilantro. Drizzle each serving with dressing to taste and serve.