Crunchy Thai Peanut Quinoa Salad for 4 Servings

Instructions:

1. Rinse the quinoa. Place 1 cup quinoa in a fine mesh strainer and run under cold water until the water runs clear.
2. Combine the rinsed quinoa, 2 cups vegetable broth, and 0.5 tsp sea salt in a pot. Bring to a boil, then reduce to a low simmer until all liquid is absorbed, usually about 15 minutes.
3. Remove the pot from heat, cover with a lid, and let it sit for 5 minutes. Fluff with a fork until the grains look translucent and curled.
4. Spread the fluffed quinoa onto a large tray or plate. Let it cool for 10 minutes until it no longer releases steam.
5. While the quinoa cools, shred 2 cups red cabbage, grate 1 cup carrots, and dice 1 red bell pepper. Slice 3 green onions and chop 0.5 cup cilantro until you have a colorful pile of fresh aromatics.
6. In a small jar, combine 0.5 cup peanut butter, 2 tbsp lime juice, 1 tbsp rice vinegar, 2 tbsp tamari, 1 tbsp honey, 1 tsp ginger, 1 clove garlic, and 2 tbsp warm water. Shake vigorously until the dressing is silky and pourable.
7. In a large mixing bowl, toss the cooled quinoa with the cabbage, carrots, bell pepper, and 1 cup edamame.
8. Pour the peanut dressing over the mixture. Use large spoons to fold everything together until every grain is coated in a glossy sheen.
9. Top with 0.5 cup chopped peanuts and 1 tbsp toasted sesame seeds. Sprinkle with the green onions until the dish looks vibrant and textured.