Saturday Market Closed Nov. 25×
- In a small saucepan, add quinoa and 1 cup water. Bring to a boil; cover and reduce heat to low. Cook for 13-15 minutes, then fluff quinoa with a fork.
- In a large bowl, add bell pepper, cabbage, carrots, cucumber, greens, edamame, peanuts, cilantro and green onions. Toss to combine. When quinoa is cooked, add to the large bowl and toss to combine all ingredients.
- In a small bowl, add peanut butter, lime juice, soy sauce, water, maple syrup, ginger, pepper and cayenne. Whisk until smooth. Pour into the large bowl and toss to coat all ingredients evenly with the dressing.
- Serve with a garnish of chopped peanuts and green onions.