Crunchy Thai Quinoa Salad

• 1 cup quinoa, prepared per usual
• 1 red bell pepper
• 1 cup red cabbage, shredded
• 1 carrot, shredded
• 1 cup shelled edamame
• 1 cup green onions, diced
• 1/2 cup cilantro
• 1/4 cup Better 'n' Peanut Butter
• 1/3 cup reduced sodium soy sauce
• 1 tbsp. sesame oil
• 1 tbsp. rice vinegar
• 1 tsp fresh grated ginger
• 1 tbsp. honey
• 2 cloves garlic, minced
• juice from 1 lime
• s and p

1. Place cooked quinoa in a large bowl and set aside to cool..
2. In a small bowl, whisk together peanut butter, sesame oil, lime juice, honey, vinegar, soy sauce, ginger, garlic and s and p.
3. Once quinoa has come to room temp, add all the veggies. Pour dressing over top and toss to combine. Serve cold or at room temp.

quinoa, red bell pepper, red cabbage, carrot, shelled edamame, green onions, cilantro, butter, soy sauce, sesame oil, rice vinegar, ginger, honey, garlic, lime

Taken from www.epicurious.com/recipes/member/views/crunchy-thai-quinoa-salad-52679401 (may not work)