Ingredients

• 1/4 cup smooth natural peanut butter
• 3 tbsp soy sauce
• 1 tbsp agave syrup
• 1 lime, juice
• 1 tsp sesame oil
• 1 tsp grated fresh ginger
• 1 garlic clove, grated
• 3 cups cooked quinoa, cooled
• 1 cup shredded red cabbage
• 2 carrots, shredded
• 1 cup chopped snap peas
• 4 green onions, sliced
• 1/4 cup chopped roasted peanuts

Preparation

In a small bowl, whisk together the peanut butter, soy sauce, agave, and lime juice. Stir in the sesame oil, ginger, and garlic. If the dressing is a little too thick, stir in a little bit of warm water. Set it aside.
In a large bowl, combine the quinoa, red cabbage, carrots, snap peas, and green onion. Pour the dressing over the salad and mix well.
Serve immediately topped with the peanuts or store in the refrigerator for up to 5 days.