INGREDIENTS
3 cups
cooked quinoa
2 cups
red cabbage
1 cup
carrots
1 cup
cucumber
1 cup
edamame
1
jalapeno
1/4 cup
green onion
1/4 cup
cilantro
1 tbsp
thai basil
1 serving
peanuts
1 serving
lime zest
1/4 cup
lime juice
1 1/2 tbsp
olive oil
1 1/2 tbsp
tamari soy sauce
2 tbsp
maple syrup
1 tsp
fresh ginger
1 tsp
chili garlic sauce
1/2 tsp
fish sauce