Thai Peanut and Cilantro Quinoa Salad | NDSU Agriculture

Ingredients

• 1 cup uncooked quinoa
• 1½ cups water
• 2 cups shredded purple (or green) cabbage
• 1 cup grated carrots
• 1 cup snow peas
• ½ cup cilantro, chopped
• ¼ cup green onions, finely sliced
• ¼ cup dry roasted peanuts, chopped
• 1 bunch romaine lettuce
• ¼ cup smooth, reduced-fat peanut butter
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon fresh ginger root, grated
• ½ lime, juiced (about 1½ tablespoons)