This was a great salad! You could eat it as a side to a main course or eat it as your main course like I did. It keeps well for a few days so it also works well as a meal prep!
3/4 cup uncooked quinoa
1 heaping cup red cabbage, shredded/chopped thin
1 red bell pepper, diced
1/4 cup red onion, chopped
1 cup carrot, shredded
1 cup edamame, shelled (I used frozen shelled edamame and just defrosted it in a colander under some cold water)
2 green onions, chopped
1/3 cup fresh basil, chopped
1/2 cup cashew halves, toasted
1/4 cup natural peanut butter
2 tsp fresh ginger, grated
3 tbsp coconut aminos/tamari/low sodium soy sauce
1 tbsp honey (use agave or maple syrup if you are vegan)
1 tbsp red wine vinegar
1 tsp sesame oil
1 tsp olive oil
1 tsp sriracha
water to thin dressing if you need to
Cook quinoa according to package directions (should need 1 1/2 cups water/broth for 3/4 cup quinoa).
If your peanut butter is too thick, combine it with your honey and microwave for 15-20 seconds. If not, just combine all of your ingredients for the dressing in a jar or measuring cup, stirring well to combine.
Drizzled half of the dressing over your quinoa and toss well.
Add all of your veggies to a large bowl, fold in the cooled quinoa, add as much of the leftover dressing you would like and top with your toasted cashews.
Recipe from Tastes Better From Scratch