Thai Quinoa Salad in 30 Minutes

Instructions:

1. Place quinoa in a fine-mesh strainer and rinse under cold water for 30 seconds.
2. Toast the dry grain in a saucepan for 2 minutes before boiling to add depth of flavor.
3. Combine toasted quinoa, water, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. Remove quinoa from heat and let it sit, covered, for 5 minutes. Fluff with a fork and spread on a plate to cool slightly.
5. Prepare the cabbage, carrots, peppers, and cucumbers by slicing or shredding as specified.
6. In a large bowl, toss the cooled quinoa with the shredded red cabbage, carrots, red bell pepper, cucumber, and green onions.
7. Fold in the chopped cilantro.
8. In a small whisk or jar, combine creamy peanut butter, soy sauce, maple syrup, lime juice, sesame oil, and grated ginger. Whisk until smooth, adding warm water 1 tablespoon at a time to reach desired consistency.
9. Pour the dressing over the salad, toss gently to coat, and top with crushed roasted peanuts just before serving.