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¾ C uncooked quinoa
1-2 C shredded red cabbage
1 red bell pepper, diced
1/2 small red onion, diced
1 C shredded carrots
½ C chopped cilantro
¼ C diced green onions
½ C cashew halves or peanuts (honey-roasted is good)
Optional: 1 cup edamame or chickpeas
Fresh lime, for a bit of tang
For the dressing:
¼ C all natural peanut butter
2 tsp freshly grated ginger
3 T soy sauce
1 T honey
1 T red wine vinegar
1 tsp sesame oil
1 tsp olive oil
Water to thin, if necessary
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