Thai Quinoa And Cabbage Salad

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Thai Quinoa and Cabbage Salad

Ingredients
1 cup dried quinoa
1/2 head of red cabbage, sliced and shredded
2 cups of broccoli heads, copped
1 cucumber, diced
1 cup carrots, diced
4 tablespoons nut butter
1 tablespoon low sodium soy sauce
1/2 tablespoon ginger
1 lime
Salt and pepper to taste

Direction
Cook quinoa according to packaged instructions.
In a large mixing bowl, add cucumber, carrots, cabbage, broccoli, and shallot.
Set aside.
In a small bowl, whisk together the nut butter, maple syrup, soy sauce, ginger, and juice of 1 lime.
Should you need to thin the dressing, add 1/2 tablespoon of water/broth until your desired consistency.
Set aside.
Once quinoa is cooked and slightly cooled, add to the large veggie bowl.
Drizzle with dressing and toss.
Serve immedatly.
BonAppétit!
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