Crunchy Thai Peanut & Quinoa Salad

Ingredients

• ¾ cup Mitsides White Quinoa
• ¼ cup Mitsides Red Quinoa
• 2 cups water
• 2 cups purple cabbage, thinly sliced
• 1 large carrot, grated
• 1 cup snap peas, sliced
• ½ cup coriander, chopped
• ¼ cup spring onion, green parts included, chopped
• ¼ cup chopped roasted and salted peanuts, for garnish
• ¼ cup smooth peanut butter
• 3 tablespoons light soy sauce
• 1 tablespoon maple syrup or honey
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1-2 teaspoons grated fresh ginger (I love ginger so I used 2 teaspoons)
• ½ lime, juiced (about 1½ tablespoons)
• Pinch of red chilli pepper flakes