1 ¾ cup water
1.5 cups uncooked quinoa
1 red pepper, diced
1 green pepper diced
½ red onion, diced
1 cup shredded red cabbage
1 cup shredded carrots
½ cup chickpeas
½ cup edamame, cooked
½ cup chopped cilantro
½ cup nuts (I used peanuts)
Optional lime juice, add as desired
1/2 cups peanut butter
2 tablespoons agave (or honey)
2 teaspoons freshly grated ginger
5 tablespoons soy sauce
2 tablespoons red wine vinegar
3 teaspoons sesame oil
Cook quinoa by rinsing with cold water to remove the chance of a bitter taste.
Heat the water in a saucepan to a medium boil, add quinoa and let boil for about a minute. Reduce the heat to a simmer and cover. It should take about 15 minutes to absorb all the water. Fluff it with a fork and transfer to a large bowl.
Make the dressing by adding the peanut butter and agave together. Depending on how soft your peanut butter is, you may need to heat it a little in the microwave.
Add the remaining dressing ingredients and stir until it makes a creamy sauce. It may take a few minutes, but will eventually come together. If you want it to be thinner then add a little more oil or water.
Mix the dressing into the quinoa and stir until evenly coated.
Add in the red cabbage, peppers, red onion, carrots, cilantro, chickpeas, edamame and nuts into the mix and stir until well distributed. Put in the fridge and allow to chill for a few hours! Enjoy 🙂