THAI RAINBOW QUINOA SALAD

Ingredients

• 1 cup raw quinoa
• 2 ¼ cups vegetable stock (or chicken)
• 1 cup carrots, diced
• 1 cup red bell pepper, diced
• 1 cup English cucumber, diced
• 1 cup frozen corn, thawed
• 1 cup edamame beans
• 1 cup pistachios, shelled
• 2 cups pea pods, blanched in boiling water for 1 minute
• ½ cup scallions, chopped
• ½ cup fresh cilantro leaves, chopped
• ½ cup wasabi peas, crushed with a potato masher
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon sesame seeds
• 2 cloves garlic, peeled and minced
• 2 teaspoons fresh ginger root, minced
• 2 tablespoons olive oil
• ¼ cup soy sauce
• 2 ½ tablespoons smooth peanut butter
• 2 ½ tablespoons Hellmann’s Light Mayonnaise (or vegan)
• 2 tablespoons honey
• 2 tablespoons rice wine vinegar
• 1 tablespoon wasabi cream
• 1 ½ tablespoons mirin
• 1 teaspoon sesame oil