Soba Noodle Salad With Spicy Peanut Dressing And Toasted Quinoa

• 10 ounces, weight Soba Noodles
• 1/2 cups Creamy Natural Peanut Butter
• 1/4 cups Low Sodium Chicken Broth
• 3 Tablespoons Low Sodium Soy Sauce
• 1-1/2 Tablespoon Packed Dark Brown Sugar
• 2 Tablespoons Peeled And Minced Fresh Ginger
• 1 whole Lime, Juice And Zest
• 2 cloves Garlic, Minced
• 1/2 teaspoons Crushed Red Pepper Flakes
• 1 Tablespoon Red Curry Paste
• 1 whole Shallot, Chopped
• 1 Tablespoon Sriracha Chile Sauce
• 6 Tablespoons Uncooked Quinoa
• 1/2 whole Red Bell Pepper, chopped
• 1 cup Finely Chopped Carrots
• 3/4 cups Edamame - Steamed
• 3 whole Scallions, White And Green Parts, Sliced

1. Bring a large pot of water to a boil and cook the noodles as directed on the package. Drain, cool and set aside.
2. While the noodles are cooking, place all ingredients, peanut butter through Sriracha chili sauce, in a food processor or blender and process until smooth. Set aside. Dressing can be made in advance and stored in the refrigerator for up to 3 days.
3. In a small saute pan, toast the quinoa over medium-high heat tossing occasionally until golden brown being careful not to burn it. Remove from heat and set aside.
4. In a large bowl, add the drained noodles, bell pepper, carrots, edamame, scallions and dressing. Toss gently to combine. Top with toasted quinoa and serve.

noodles, creamy natural peanut butter, ubc, soy sauce, brown sugar, fresh ginger, garlic, red pepper, red curry, shallot, sriracha chile sauce, quinoa, red bell pepper, carrots, scallions

Taken from tastykitchen.com/recipes/salads/soba-noodle-salad-with-spicy-peanut-dressing-and-toasted-quinoa/ (may not work)