Ingredients
¾cupuncooked quinoa,or millet
1½cups water
2cupsshredded purple cabbage
1cupgrated carrot
1cupsnow peas,thinly sliced, or sugar snap peas
½cupchopped cilantro
¼cupthinly sliced green onion
¼cuproasted and salted peanuts,chopped , for garnish
¼cupsmooth peanut butter
3tbspreduced-sodium tamari,or soy sauce
1tbspmaple syrup,or honey
1tbsprice vinegar
1tsptoasted sesame oil
1tspgrated fresh ginger
1½tbsplime,(about ½ lime)
pinchred pepper flakes
Preparation
First, rinse the quinoa in a fine mesh colander under running water. In a medium-sized pot, combine the rinsed quinoa and 1 ½ cups water.
Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed all of the water.
Remove the quinoa from heat, cover the pot and let it rest for 5 minutes. Uncover the pot and fluff the quinoa with a fork. Set it aside to cool.
Meanwhile, make the peanut sauce. Whisk together the peanut butter and tamari until smooth (if this is difficult, microwave the mixture for up to 30 seconds to loosen it up).
Add the remaining ingredients and whisk until smooth. If the mixture seems too thick to toss into the salad, whisk in a bit of water to loosen it up.
In a large serving bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, cilantro, and green onion. Toss to combine, then pour in the peanut sauce.
Toss again until everything is lightly coated in sauce. Taste, add a pinch of salt if needed, and toss again. Divide into individual bowls and garnish with peanuts.
This salad keeps well, covered and refrigerated, for about 4 days. To keep chopped peanuts from getting soggy, store them separately from the rest and garnish just before serving.
