Salad:
2 cups quinoa
4 cups vegetable broth
1 1/2 cups shredded red cabbage
1 cup carrots, julienned (matchsticks)
1/2 cup cilantro, chopped
4 Thai basil, minced
1/2 cup green onion, cut at a bias
1/2 cup dry roasted unsalted peanuts, chopped
4 lime wedges for garnish
Dressing:
Lime juice, 2 limes
1/4 cup all natural creamy peanut butter
3 tbsp tamari
2 tbsp honey
1 tsp toasted sesame oil
1 tsp olive oil
Water to thin
Preparation
Place 2 cups of quinoa and 4 cups of broth in a saucepan with a tight-fitting lid and bring to a boil. Reduce to a simmer,cover and cook until all the liquid is absorbed; about 15 minutes. Set aside and let cool for 10 minutes.
In a medium bowl,combine shredded cabbage, matchstick carrots, cilantro, basil and green onions. Set aside.
In a blender, combine ingredients for dressing and mix until creamy.
Add water to thin,if necessary.
To assemble,mix half of the dressing with the quinoa in a serving bowl. Add prepared vegetables and herbs,stirring gently to combine.
Taste test and add more dressing if needed or desired. Garnish with roasted peanuts,extra cilantro,and a few lime wedges.
