Thai Veggie Quinoa Bowl in 30 Minutes

Instructions:

1. Place quinoa in a fine-mesh strainer and rinse under cold water for 30 seconds to remove the bitter saponin coating.
2. Combine rinsed quinoa, water, and salt in a saucepan. Bring to a rolling boil over high heat.
3. Turn heat to low, cover with a lid, and simmer for 15 minutes.
4. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork until the grains look like tiny spirals.
5. Shred the carrots and red cabbage.
6. Slice the red bell peppers into thin strips and chop the green onions.
7. Toss the carrots, cabbage, edamame, peppers, and onions into a large mixing bowl.
8. In a jar or bowl, whisk together creamy peanut butter, Tamari, maple syrup, lime juice, sriracha, and warm water until emulsified.
9. Add the fluffed quinoa and peanut dressing to the vegetable mix and toss until evenly coated. Garnish with chopped cilantro.