Colorful + Crunchy Thai Veggie Quinoa Salad

For the dressing: simply whisk together the peanut butter, soy sauce/tamari, honey/brown rice syrup, rice vinegar, minced garlic, ground ginger, water/coconut milk, sesame oil, and red pepper flakes in a bowl until well combined.

For the salad: Place the cooked and cooled quinoa, shredded red cabbage, finely chopped red bell peppers, finely chopped carrots, snap peas (or broccoli or edamame), sliced cucumber, cashews, sprouts (if using), and fresh cilantro into a large bowl. Pour the prepared peanut satay dressing over the salad ingredients and toss well to coat everything evenly. Garnish with a little more fresh cilantro before serving.