Crunchy Thai Quinoa Salad

Dairy Free Gluten-Free Vegan Vegetarian

Calories: 380 Proteins: 14 Carbs: 38 Fats: 10 Serves: 4



2 cups cooked BBF Organic Quinoa

2 cups shredded purple cabbage

1 cup grated carrot

1 cup thinly sliced sugar snap peas

1/2 cup chopped cilantro

1/2 cup tiny sliced green onion

1/4 cup chopped roasted peanuts

1/4 cup PBfit, premixed with water

3 Tbsp soy sauce

1 Tbsp honey

1 Tbsp BBF Coconut Vinegar

1 tsp sesame oil

1 tsp grated fresh ginger

1/2 lime, juiced

pinch of red pepper flakes


1. Combine all salad ingredients in a large bowl.
2. Whisk together all of the dressing ingredients in a separate bowl.
3. 10 minutes before serving drizzle dressing over the salad.
4. Enjoy.