Thai Crunch Bowl With Salmon

• 2/3 cup cooked quinoa
• 2 tablespoons matchstick-cut carrot
• 2 tablespoons chopped red bell pepper
• 2 tablespoons steamed edamame
• 1/4 cup shredded red cabbage
• 3 ounces broiled salmon
• 1 teaspoon chopped dry-roasted peanuts
• Sesame-Peanut Sauce:
• 1 teaspoon creamy peanut butter
• 1 teaspoon lower-sodium soy sauce
• 1/2 teaspoon rice vinegar
• 1/2 teaspoon dark sesame oil
• 1/2 teaspoon fresh lime juice

1. Top cooked quinoa with carrot, red bell pepper, edamame, cabbage, and salmon. Sprinkle with peanuts.
2. In a small bowl, combine peanut butter, soy sauce, vinegar, sesame oil, and lime juice, stirring well with a whisk. Drizzle over bowl.

quinoa, matchstick, red bell pepper, steamed edamame, shredded red cabbage, salmon, peanuts, sesamepeanut sauce, peanut butter, lower, rice vinegar, dark sesame oil, lime juice

Taken from www.myrecipes.com/recipe/thai-crunch-bowl-salmon (may not work)