Base Ingredients:

• ¾ cup dry quinoa, rinsed and drained
• 1 ½ cups water (or vegetable broth)
• 1 ½ cups shredded red cabbage
• 1 red bell pepper, thinly sliced
• 1 large carrot, grated or julienned
• ¾ cup edamame, cooked and shelled
• ¼ cup fresh cilantro, chopped
• ½ cup green onions, chopped
• ¼ cup roasted peanuts, roughly chopped (optional)

Spicy Peanut Dressing:

• ¼ cup creamy peanut butter
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp maple syrup or honey
• 1 tbsp rice vinegar
• Juice of 1 lime (about 2 tbsp)
• 1 tsp sesame oil
• ½ tsp grated fresh ginger
• 1 small garlic clove, minced
• 1–2 tbsp water, to thin if needed
• Optional: pinch of chili flakes or sriracha