Crunchy Thai Peanut & Quinoa Salad

INGREDIENTS

3/4 cup

uncooked quinoa or millet

1 1/2 cups

water

2 cups

shredded purple cabbage

1 cup

grated carrot

1 cup

thinly sliced snow peas or sugar snap peas

1/2 cup

chopped cilantro

1/4 cup

thinly sliced green onion

1/4 cup

chopped roasted and salted peanuts, for garnish

1/4 cup

smooth peanut butter

3 tbsp

reduced-sodium tamari or soy sauce

1 tbsp

maple syrup or honey

1 tbsp

rice vinegar

1 tsp

toasted sesame oil

1 tsp

grated fresh ginger (I love ginger so I used 2 teaspoons)

1/2

lime, juiced (about 1 1/2 tablespoons)

red pepper flakes