Thai Quinoa Salad Recipe Ingredients For The Peanut Butter Dressing: 3 tablespoons Open Nature almond or peanut butter*, (unsweetened/unsalted) 2 tablespoons maple syrup, or honey 1/4 cup rice vinegar 2 tablespoons tamari, or soy sauce 2 teaspoons toasted sesame oil 1 clove of garlic minced 1 tablespoon fresh ginger grated 1 teaspoon chili pepper sauce I used Sriracha optional 1/4 teaspoon coarse sea salt For The Salad: 3 cups cooked quinoa, warm or cold 3 small carrots, peeled and shredded 1 cup red cabbage, sliced thinly 1 red bell pepper, chopped 5 stalks of scallions, sliced thinly (both green and white parts) 2 Persian cucumbers, peeled and cut into small pieces 1 cup edamame or sugar snap peas cup fresh cilantro, chopped 1 cup roasted and lightly salted nuts, chopped ( I used cashews and almonds) Instructions To make the dressing: Place all the ingredients in a jar and whisk until emulsified
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