Thai Crunch Salad (with Crispy Quinoa)

Ingredients

Recipe

Cook 4 cups of quinoa and set half aside for the salad.

Spread the other half on a baking sheet with a little olive oil and salt and bake at 375° for 25 to 30 minutes. This will be the gluten free crispy salad topping.

The Salad

4 mini cucumbers, diced

4 to 5 green onions, chopped

3 cups shredded romaine

6 oz coleslaw mix

2 avocados, diced

1 cup shredded carrots

1 bunch of cilantro, chopped up

1 red bell pepper, diced

1 cup peanuts

1 cup cooked edamame

salt and pepper to taste

The Dressing

1/3 cup peanut butter

1/3 cup water

3 tablespoons avocado oil

3 tablespoons rice vinegar

2 tablespoons soy sauce

2 teaspoons sesame seed oil

1/2 teaspoon garlic granules or fresh garlic

juice of one lime

1/2 teaspoon crushed red pepper flakes

Directions

Combine all of the salad ingredients in a big bowl, top with dressing and crispy quinoa. Enjoy!