Ingredients

• 1/2 small red cabbage
• 1 large carrot
• 1 package sugar snap peas
• 1 bunch scallions
• Cilantro
• 1 package quinoa
• 1/3 cup peanut butter
• 4 Tbsp soy sauce
• 4 Tbsp lime juice
• 2 Tbsp rice vinegar
• 1 Tbsp sesame oil
• 1 Tbsp minced ginger
• 1 Tbsp minced garlic
• 2 tsp honey
• Red pepper flakes to taste
• 1/4 cup chopped roasted peanuts

Instructions

• Cook the quinoa according to package directions.
• While the quinoa is cooking, prepare the vegetables in a large mixing bowl. Thinly slice the cabbage, slice the sugar snap peas, dice the scallions, grate the carrots and chop the cilantro.
• Now prepare the sauce. In a separate bowl, stir together the peanut butter, soy sauce, lime juice rice vinegar, sesame oil, minced ginger, minced garlic, honey and red pepper flakes until well combined. Taste it and adjust the amounts as needed. If the sauce is really thick, you can stir in a bit of water.
• When the quinoa is cooked, stir it in with the vegetables. Then stir in the sauce.
• When you are ready to serve the salad, stir in the chopped peanuts.

The salad