2 and 1/2 tsp. Tamari/liquid aminos/gluten free soy sauce
1 tsp.+ Sriracha
1 tsp.+ honey/maple syrup for vegans
hot water, as needed
Cook your quinoa according to package directions.
Meanwhile, add olive oil to a medium skillet over medium-high heat. Add squash and pepper, season with salt and pepper, and sauté until browned, 8-10 minutes.
While the quinoa and veggies are cooking, make your sauce. Mix peanut butter, garlic, ginger, Tamari, Sriracha, and honey/maple syrup to a small bowl. Slowly add some hot water to thin, and mix to combine. You’ll want the sauce pourable, but not overly watery. Use your judgement here. Taste, and adjust as needed.
Add cabbage to a large bowl. Pour the hot, cooked quinoa on top so it slightly wilts the cabbage. Season with salt and pepper. Add sautéed squash and pepper on top. Top with green onions and cilantro.
Pour sauce over the salad, and mix to coat. Enjoy hot or cold.
*We like to keep our ginger in the freezer to preserve it’s freshness. We grate it right out of the freezer!