Thai Peanut Quinoa Salad

Ingredients

• 1/2 cup agave nectar
• 1/2 cup low-sodium soy sauce
• 1/2 cup creamy peanut butter
• 1/4 cup rice vinegar
• 1/4 cup fresh lime juice )
• 4 cloves garlic
• 2 Tbsp Sriracha hot sauce )
• 4 tsp sesame oil
• 2 tsp ground ginger
• 2 tsp onion powder
• 2 cups dry quinoa
• 3 cups shredded red cabbage
• 2 cups matchstick carrots
• 8 oz bean sprouts
• 1 cucumber
• 4 green onions chopped
• 1 cup dry roasted peanuts )
• 1 cup fresh cilantro
• Optional add-ins: cooked chicken

Directions

1. Combine all dressing ingredients in a blender and puree until emulsified, about 30 seconds. Transfer to a bowl and set aside.
2. Prepare quinoa according to directions listed on package. To assemble salads (I just assembled each serving individually), layer cooked quinoa, cabbage, carrots, bean sprouts, cucumber, green onions and peanuts then garnish with plenty of cilantro. Drizzle each serving with dressing to taste and serve.