My go-to dish for the week is this Asian inspired quinoa salad with shredded red cabbage, red and orange pepper, chickpeas, green onions, cilantro and cashew nuts. The dressing is the best part about the salad, and I got the recipe from ambitiouskitchen.com. Give it a try. 😊

Dressing:
¼ cup all natural peanut butter
2 teaspoons freshly grated ginger
3 tablespoons soy sauce or coconut aminos
1 tablespoon honey
1 tablespoon rice vinegar or red wine vinegar
1 teaspoon sesame oil
1 teaspoon olive oil or more sesame oil
Water to thin, if necessary

Directions:
Add peanut butter and honey to a medium microwave safe bowl, heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar and both sesame and olive oil and stir until mixture is smooth and creamy. If you want to a thinner dressing, simply stir in a teaspoon or two of water or olive oil.