Crunchy Thai Quinoa Salad

Not sure where I originally found this one, if you know, drop it in the comments and I can update my page : )

•   1 cup quinoa, prepared according to package directions
•   1 red bell pepper
•   1 cup red cabbage, shredded
•   1 carrot, shredded
•   1 cup shelled edamame
•   1 cup green onions, diced
•   1/2 cup cilantro
•   1/4 cup Better’n Peanut Butter
•   1/3 cup reduced sodium soy sauce
•   1 tbsp sesame oil
•   1 tbsp rice vinegar
•   1 tsp fresh grated ginger
•   1 tbsp honey
•   2 cloves garlic, minced
•   Juice from 1 lime
•   Salt and pepper to taste
1.Place cooked quinoa in a large bowl and set aside to cool.
2.            Meanwhile, in a small bowl, whisk together Better’n Peanut Butter, sesame oil, lime juice, honey, vinegar, soy sauce, ginger, garlic, and salt and pepper.
3.            Once quinoa has come to room temperature, add all the vegetables. Pour dressing over top and toss to combine. Serve cold or at room temperature.
Preparation time: 20 minute
Cooking time: 15 minute