1tablespoonhoney (vegan: use liquid sweetener of choice)
2teaspoonsfinely minced ginger
2teaspoonsfinely minced garlic
1/2teaspoonfreshly ground black pepper
1tablespoonfish sauce (optional) (vegan: omit)
1-2teaspoonslemongrass paste (optional but fabulous)
2-3tablespoonshot water (add more if you want a thinner dressing)
Instructions
Place the veggies and herbs in a large mixing bowl and toss to combine. Add the chilled cooked quinoa and stir to combine.
Add the peanut dressing ingredients to a blender (or bowl and use immersion blender) and puree until smooth.
Pour the peanut dressing over the salad and stir to combine. Serve immediately.
Notes
To make it in advance, prep the veggies and peanut dressing in advance, cook and refrigerate the quinoa, and then simply toss everything together just before serving. Ready in a snap!