Cooking Instructions

• Rinse the quinoa in a fine mesh colander under running water. In a medium-sized pot, combine the rinsed quinoa and water. Bring to a gentle boil over medium heat, then reduce to medium-low and simmer until water is absorbed, about 10 to 15 minutes. Remove from heat, cover, and let rest for 5 minutes. Fluff quinoa with a fork and set aside to cool.
• Whisk together the peanut butter and tamari until smooth. Add remaining ingredients and whisk until smooth. If too thick, whisk in a bit of water to loosen.
• In a large serving bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, cilantro, and green onion. Toss to combine, then pour in the peanut sauce. Toss until everything is lightly coated in sauce. Taste and adjust with salt if needed. Divide into bowls and garnish with peanuts.
• This salad keeps well, covered and refrigerated, for about 4 days. Store chopped peanuts separately to prevent sogginess and garnish just before serving.