INGREDIENTS
3/4 cup
quinoa
1 cup
red cabbage
1
red bell pepper
1/4 cup
red onion
1 cup
carrot
1 cup
edamame
1/2 cup
fresh cilantro
2
green onions
1/2 cup
cashew halves
1/4 cup
peanut butter
2 tsp
ginger
3 Tablespoons
low sodium soy sauce
1 Tablespoon
honey
1 Tablespoon
red wine vinegar
1 tsp
sesame oil
1 tsp
olive oil
1 tsp
sriracha hot sauce
1 serving
water