We had a lovely time last weekend in the Finger Lakes. An amazing group of women, wonderful classes, and great food.
I tested this recipe three times before we used it at the retreat. I couldn't get the dressing quite right. But practice makes perfect. Enjoy. PS this can live in the fridge for days and is so perfectly lightly filling...
Cook 3/4 cup quinoa, set aside to cool.
Combine the following:
1/3 head chopped red cabbage
3 grated then chopped carrots
2 big handfuls sliced snow peas
3 sliced green onions
Big handful of cilantro, chopped
The cooled quinoa
Whisk 2 Tb tahini (sesame paste) with 2 Tb peanut butter
Add in: 2 Tb soy sauce
2 Tb rice vinegar
2 Tb sesame oil
1 Tb sugar
1 tsp chopped ginger
2 cloves chopped garlic
Juice of 1 lime
Dress salad (you can do so well in advance). Top with peanuts before serving.
See you at the barre,