• 1 cup (170 g) dry quinoa, rinsed
• 1 ³⁄₄ cups low-sodium vegetable broth

Combine quinoa and broth in a medium pot. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 12 to 15 minutes, or until quinoa is tender and liquid has been absorbed. Remove from heat and let stand, covered, for 10 minutes. Cool completely. (Spread cooked quinoa on a baking sheet to speed up the cooling process.)

• 1 cup red cabbage, very thinly sliced
• ³⁄₄ cup red bell peppers, diced
• ³⁄₄ cup carrot, grated
• ³⁄₄ cup english cucumbers, peeled and diced
• ³⁄₄ cup sugar snap peas, thinly cut on an angle
• ¹⁄₃ cup green onion, chopped
• ¹⁄₄ to ¹⁄₃ cup fresh cilantro, minced

In a large bowl, stir together cooled quinoa, cabbage, bell peppers, carrots, cucumbers, sugar snap peas, onions and cilantro. Set aside.

• ¹⁄₃ cup natural peanut butter
• 3 Tbsp (44 g) water, warm
• 2 Tbsp (32 g) reduced-sodium soy sauce or tamari
• 2 Tbsp (30 g) seasoned rice vinegar
• 1 Tbsp (15 g) lime juice, freshly squeezed
• 1 Tbsp (20 g) maple syrup
• 2 tsp (9 g) dark sesame oil
• 2 tsp fresh ginger, grated
• 2 tsp garlic, minced
• 1 tsp (6 g) sriracha (optional)

In a small bowl, whisk together all dressing ingredients until well blended. (I like to use my small, single-serve blender to make this dressing perfectly smooth.)

• roasted unsalted peanuts (optional) or cashews (optional), chopped, for garnish
• fresh cilantro (optional), more, for garnish (if desired)

Pour dressing over salad and mix well. Garnish with chopped nuts and more cilantro, if desired. If making ahead, add the dressing and cilantro just before serving.

• chicken breasts (optional), sliced, optional topping

TOP IT: Add chopped or sliced cooked chicken breasts for a protein boost.