Crunchy Thai quinoa salad

I just love quinoa and it is so readily available in most supermarkets these days.
This recipe takes a regular quinoa salad up a notch and is really different and refreshing.

Serves 6 to 8

1 cup quinoa, prepared according to the package instructions. (I like to cook it in either vegetable or chicken broth)
1 red bell pepper, diced small
1 cup red cabbage, shredded
2 carrots, shredded
1 cup green onions, diced
1 cup shelled edamame
1/2 – 3/4 cup fresh cilantro, chopped
1/2 to 3/4 cup dry roasted peanuts, coarsely chopped

Dressing
1/4 cup peanut butter
1/3 cup reduced sodium soy sauce
1 tbsp sesame oil (or toasted sesame oil)
1 tbsp rice vinegar
1 tsp grated fresh ginger
1 tbsp honey
2 cloves garlic, minced
juice from 1 lime
salt and pepper to taste

Place the cooked quinoa in a large bowl and set aside to cool

Meanwhile, in a small bowl, whisk together the peanut butter, sesame oil, lime juice, honey, vinegar, soy sauce, ginger, garlic and salt and pepper.

Once the quinoa has come to room temperature add all the vegetables and peanuts.
Pour the dressing over the top and toss to combine. Serve cold or at at room temperature.

Prep time 20 mins