Ingredients

• 1/2 c Cooked Quinoa I used a combination of white and red
• 3 tbsp Grated Carrot
• 2 tbsp Roasted Red Pepper, finely chopped
• 3 tbsp Cucumber, finely chopped
• 1/2 c Edamame (thawed if frozen)
• 2 Scallions, finely chopped
• 1/4 c Red Cabbage, finely sliced
• 1 tbsp Cilantro, finely chopped
• 2 tbsp Roasted Peanuts, chopped Optional
• To taste salt
• 1 tbsp Creamy Natural Peanut butter
• 2 tsp Low sodium Soy sauce
• 1 tsp rice vinegar
• 1/2 tsp sesame oil
• 1/2 ~1 tsp Sriracha sauce Optional
• 1 Garlic clove, finely minced
• 1/2 tsp Grated Ginger
• 1 tsp lemon juice
• 1/2 tsp Agave Nectar (or honey)

Instructions