Crunchy Thai Peanut & Quinoa Salad
Ingredients
- ¾ cup uncooked quinoa
- 1 ½ cups water
- 2 cups shredded purple cabbage
- 1 cup grated carrot
- 1 cup thinly sliced sugar snap peas
- ½ cup chopped coriander
- ¼ cup thinly sliced spring onion
- ¼ cup chopped roasted and salted peanuts, for garnish
- For the peanut sauce: ¼ cup smooth peanut butter
- 3 tablespoons tamari or soy sauce
- 1 tablespoon honey or agave nectar
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- ½ lime, juiced
- Pinch of red chilli flakes