Ingredients
½cupagave nectar
½cupsoy sauce,low-sodium
½cupcreamy peanut butter
¼cuprice vinegar
¼cuplime juice,fresh, (about 3 limes)
4garlic cloves,minced
2tbspSriracha hot sauce,or to taste
4tspsesame oil
2tspground ginger
2tsponion powder
2cupsdry quinoa
3cupsred cabbage,shredded
2cupsmatchstick carrots
8ozbean sprouts
1cucumber,peeled, diced
4green onions,chopped
1cuppeanuts,dry roasted, chopped, unsalted or lightly salted
1cupcilantro,fresh, long stems removed
chicken,cooked
pork,cooked
shrimp,cooked
tofu,cooked
Preparation
Combine the agave, soy sauce, peanut butter, rice vinegar, lime juice, garlic, hot sauce, sesame oil, ginger, and onion powder in a blender and puree for 30 seconds, until emulsified. Transfer to a bowl and set aside.
Prepare the quinoa according to directions listed on package.
Layer the cooked quinoa, cabbage, carrots, bean sprouts, cucumber, green onions, and peanuts, then garnish with plenty of cilantro.
Drizzle each serving with dressing to taste, serve, and enjoy!
