Cooking 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 over medium heat, then reduce to medium-low and simmer until 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 separate bowl, whisk together the peanut butter and tamari until smooth. Add the remaining peanut sauce ingredients and whisk until smooth. If too thick, add a bit of water to loosen.
• In a large serving bowl, combine the cooked quinoa, cabbage, carrot, snow peas, cilantro, and green onion. Toss to combine, then pour in the peanut sauce and toss again until everything is lightly coated. Taste and add a pinch of salt if necessary. Divide into bowls and garnish with peanuts.
• The salad keeps well, covered and refrigerated, for about 4 days. Store chopped peanuts separately if you don't want them soggy, and garnish just before serving.