Cabbage is a volume eater’s best friend which makes it a great base for a salad or slaw.

Other than making the quinoa, this salad requires no cooking at all— just throw everything into a bowl and mix it up!

Thai Peanut Quinoa Salad

Serves: 8

Ingredients:

• 3/4 cup quinoa, dry

• 1 head red cabbage, shredded

• 1 bell pepper, diced

• 1/4 cup red onion, diced

• 1 cup shredded carrots

• 1/3 cup fresh cilantro, chopped

• 1/4 cup green onion, chopped

• 1/2 cup peanuts, chopped

For the dressing:

• 1/4 cup creamy peanut butter

• 2 tsp freshly grated ginger

• 3 tbsp low sodium soy sauce

• 1 tbsp honey

• 1 tbsp rice wine vinegar

• 2 tsp sesame oil

• 2 tbsp water, or more to thin if needed

Directions:

1. Cook quinoa according to the directions on the package.

2. In a large bowl, combine cabbage, bell pepper, red onion, shredded carrots, cilantro, green onion and peanuts. Toss to combine.

3. To make the dressing: Combine all dressing ingredients in a medium bowl. Whisk until mixture is smooth and creamy. If you want a thinner dressing, simply stir in additional water.

4. Add as much or as little dressing as you’d like to the quinoa. I always start out with a little bit of dressing and usually add more to suit my taste preferences. Alternatively you can save the dressing for later and add when you are ready to eat; however if you plan to serve it immediately, I would dress the salad first as the flavors of the dressing soak into the salad and add alot of flavor.

NOTES:

• I used truRoots Sprouted Quinoa and Ancient Grain Medley

• If you want to save the salad for leftovers, keep the dressing on the side.

• For a lower fat dressing, reduce the peanut butter to 2 tbsp and add 2 tbsp of powdered peanut butter + 2 tbsp of water.

Nutrition Facts (per 1 SERVING): 220 calories, 10 g Fat, 28 g Carbohydrate, 6 g Fiber, 8 g Protein