Thai Quinoa Salad with Creamy Sunflower Dressing

Ingredients

• 1 cup dried quinoa

• 2 cups of water

• 1 teaspoon garlic powder

• 1 large bell pepper, cored and diced

• 1 small cucumber, diced

• 1 cup carrots, diced

• 1/2 red onion, diced

• 2 – 3 green onions, sliced

• ½ cup cilantro (lightly packed), chopped

• 4 tablespoons nut butter (sunbutter, peanut, almond, or cashew)

• 2 tablespoons pure maple syrup

• 1 teaspoon coconut aminos or soy sauce

• 1 teaspoon of ginger, minced or grated

• 1-2 limes

Additional toppings: peanuts, cashews, sriracha, fresh lime.

Preparation

Thoroughly rinse quinoa and cook according to package. Or add 1 cup of dried quinoa and 2 cups of water to a saucepan, bring to a boil, then reduce to a simmer for approximately 15 minutes or until water is absorbed. Remove from heat and fluff with a fork.

Next, in a small bowl mix the nut butter, maple syrup, coconut aminos, ginger, and juice of 1 lime. The dressing will be thick, and that is okay. Gradually add 1 tablespoon at a time of water to thin the dressing to your desired consistency.

In a large bowl, toss the quinoa and prepared vegetables. The dressing can either be tossed in right away, or stored separately to prevent the quinoa from getting soggy (recommended for leftovers.)

Top with cashews, peanuts, hot sauce, or fresh lime juice. Enjoy!