1 cup dry quinoa
1 cup diced red bell pepper
1 cup diced red cabbage
1 cup shredded carrot
1 cup cooked shelled edamame
1/2 cup sliced scallion
1/2 cup chopped cilantro
1/4 cup Better’n Peanut Butter (not PB2), natural peanut butter or sunflower seed butter
1/3 cup Bragg’s Liquid Aminos or reduced sodium Tamari or reduced sodium soy sauce
2 tsp sesame oil (you can leave this out, and there are no known substitutes for it)
1 tbsp rice vinegar
1 tsp fresh grated ginger
1 Tbsp maple syrup
2 cloves garlic, pressed
2-3 Tbsp lime juice (juice from one lime)
Prepare quinoa according to package directions. I used a rice cooker.
In a small bowl, whisk together Better’n Peanut Butter, Bragg’s Liquid Aminos, sesame oil, rice vinegar, ginger, maple syrup, garlic and lime juice.
Once quinoa has come to room temperature, add all the vegetables and mix gently. Pour dressing over top and stir to combine.
What awesomeness are you whipping up this weekend? I’m making a Vegan Cholent (bean and potato cassoulet in my crock pot) and Spinach Salad with Dates & Almonds for dinner tonight. Yum. It should be a delicious and nutritious Whole Food Plant Based dinner tonight! To leave a comment/view the comments, please click on the title of this post (the orange text above).