Gluten-Free, Vegan, Serves 4
- 3/4 cup uncooked quinoa
- 1 1/2 cups water
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1/4 cup green onions sliced
- 1 cup sugar snap peas
- 1/4 cup roasted peanuts chopped
- 1/2 cup cilantro chopped
Dressing:
- 1/4 cup almond butter creamy
- 3 Tbps coconut amino
- 1 Tbsp maple syrup
- 2 tsp fresh ginger minced
- 1 Tbsp rice vinegar
- Salt and pepper to taste
- 1 tsp sesame oil
- 1/2 lime juiced
- pinch of red pepper flakes
Directions:
Cook quinoa in water over medium to high heat. Until tender and let rest for 5 minutes. Meanwhile, in a small bowl combine all the ingredients for the dressing together until well combined. In a large bowl combine all ingredients except for the nuts and toss in the dressing. Once combined toss the salad in the dressing and top with nuts.