Ingredients
- 2 cups cooked BBF Organic Quinoa
- 2 cups shredded purple cabbage
- 1 cup grated carrot
- 1 cup thinly sliced sugar snap peas
- 1/2 cup chopped cilantro
- 1/2 cup tiny sliced green onion
- 1/4 cup chopped roasted peanuts
- 1/4 cup PBfit, premixed with water
- 3 Tbsp soy sauce
- 1 Tbsp honey
- 1 Tbsp BBF Coconut Vinegar
- 1 tsp sesame oil
- 1 tsp grated fresh ginger
- 1/2 lime, juiced
- pinch of red pepper flakes
Directions
- 1.Combine all salad ingredients in a large bowl.
- 2.Whisk together all of the dressing ingredients in a separate bowl.
- 3.10 minutes before serving drizzle dressing over the salad.
- 4.Enjoy your Crunchy Thai Quinoa Salad!
