Crunchy Thai-Inspired Quinoa Salad

• 1 cup quinoa ↔ Replace
• 1 cup red cabbage (thinly sliced) ↔ Replace
• 1 cup kale (de-ribbed and finely chopped) ↔ Replace
• 1 cup matchstick carrots ↔ Replace
• 1 red bell pepper (thinly sliced and cut in half) ↔ Replace
• 2 green onions (sliced thinly on the diagonal) ↔ Replace
• ½ cup cilantro leaves (roughly chopped) ↔ Replace
• 1 cup frozen (shelled edamame, thawed) ↔ Replace
• ½ cup roughly chopped peanuts ↔ Replace
• 1/4 cup creamy unsweetened almond or peanut butter ↔ Replace
• 2 tablespoons coconut aminos (sub soy sauce) ↔ Replace
• 1 tablespoon rice vinegar ↔ Replace
• 1 tablespoon lime juice ↔ Replace
• 1 tablespoon sriracha (or more to taste) ↔ Replace
• 1 tablespoon honey ↔ Replace
• 1 teaspoon sesame oil ↔ Replace
• 1 teaspoon grated ginger ↔ Replace
• 1-2 tablespoons warm water (to thin, as needed) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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