Ingredient:

• ¾ cup uncooked quinoa or millet
• 1 ½ cups water
• 2 cups shredded purple cabbage
• 1 cup grated carrot
• 1 cup thinly sliced snow peas or sugar snap peas
• ½ cup chopped cilantro
• ¼ cup thinly sliced green onion
• ¼ cup chopped roasted and salted peanuts, for garnish
• ¼ cup smooth peanut butter
• 3 tablespoons reduced-sodium tamari or soy sauce
• 1 tablespoon maple syrup or honey
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon grated fresh ginger (I love ginger so I used 2 teaspoons)
• ½ lime, juiced (about 1 ½ tablespoons)
• Pinch of red pepper flakes