Thai Quinoa Salad for 4 Servings with Crunchy Vegetables

Instructions:

1. Rinse the red quinoa thoroughly in a fine-mesh strainer under cold water to remove saponins.
2. In a medium saucepan, combine the rinsed quinoa, 2 cups of water, and sea salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
3. Remove from heat and let the quinoa stand covered for 5 minutes. Fluff with a fork to release steam.
4. Prepare the dressing by whisking together peanut butter, tamari, sesame oil, rice vinegar, lime juice, grated ginger, minced garlic, and sriracha. Add 1-2 tablespoons of warm water to reach a velvety consistency.
5. In a large mixing bowl, combine the shredded cabbage, bell pepper, carrots, edamame, and green onions.
6. Add the warm quinoa to the vegetables and toss; the residual heat will bloom the aromatics in the dressing.
7. Pour the peanut dressing over the salad and fold in the fresh cilantro.
8. Top with crushed peanuts and serve with extra lime wedges.