Thai Quinoa and Tofu Salad with Creamy Peanut-Ginger Dressing

Ingredients

• 1½ cups quinoa rinsed
• 2¼ cups water
• 2 pinches sea salt
• 16 ounces extra firm tofu cubed
• 2 tablespoons wheat-free tamari
• 3 tablespoons avocado oil
• 2 cups thinly sliced red cabbage
• 1 medium red bell peppers cut into matchsticks
• 2 medium carrots cut into matchsticks
• ½ cups chopped cilantro
• 3 green onions thinly sliced
• 4 tablespoons creamy peanut butter
• 2 tablespoons lime juice
• 2 tablespoons extra virgin olive oil
• 2 tablespoons water
• 2 teaspoons sriracha (or a few pinches red pepper flakes)
• 2 teaspoons finely grated fresh ginger
• 1 clove garlic crushed
• ⅓ cups peanuts