Asian Quinoa Salad with Snap Peas, Red Bell Pepper, Celery, and Peanuts

Ingredients

• 1 cup quinoa, rinsed well
• 2 cups vegetable stock
• 1 1/2 cups diagonally sliced sugar snap peas
• 1 cup diagonally sliced celery
• 1 red bell pepper, finely chopped
• 1/2 cup diagonally sliced green onion
• 1/2 cup chopped peanuts
• 2 T soy sauce
• 1 tsp. Spice World Ground Ginger Root or grated fresh ginger root
• 1 tsp. rice vinegar
• 1 tsp. sesame oil
• 1 tsp. sweetener of your choice
• 3 T avocado oil

Directions

1. Add the quinoa to a wire-mesh strainer and rinse it thoroughly. Pour the vegetable stock into a pan with a snug lid and bring it to a gentle boil.
2. Once the stock is boiling, mix in the quinoa, lower the heat so it barely simmers, put the lid on, and cook for 15 minutes. Take the pan off the heat and leave it covered for 5 minutes more.
3. As the quinoa cooks, slice the sugar snap peas, celery, and green onions thinly on the diagonal, then cut the red bell pepper into small pieces.
4. When the quinoa is ready, loosen it with a fork. Transfer it to a bowl large enough for the finished salad, then let it cool while the remaining ingredients are prepared.
5. For the dressing, whisk the soy sauce with the ginger puree, rice vinegar, sesame oil, and Agave Nectar or another sweetener, then slowly whisk in the avocado oil. Any neutral-flavored oil will work if avocado oil is not on hand.
6. Chop peanuts until you have 1/2 cup.
7. After the quinoa has cooled about 15 minutes, drizzle in about 3 tablespoons dressing and stir so the grains get a light coating.
8. Fold in the vegetables and chopped peanuts, adding more dressing if you want it. Serve immediately, or refrigerate for an hour or two before serving.