Quinoa Asian Slaw

My friend Leigh sent me this recipe, because she knows that I love quinoa recipes.  I already had grand plans for dinner tonight, but this seemed like it would be a great side dish for our meal.  The initial recipe came from here, and after I clarified a typo with the person who posted it (she initially had 2-3 cups of water listed instead of Tablespoons), it was a remarkably simple recipe to make.  I didn't take a picture of it by itself, so you'll have to look at this post to see it.

Quinoa Asian Slaw

Ingredients:

• 1/2 cup quinoa
• 1 cup water
• 1 cup cabbage purple, and green
• 1/2 cup carrots shredded
• 1/4 cup green onions
• 1/4 cup green pepper

Sauce

• 1 Tablespoon natural peanut butter
• 1 teaspoon fresh ginger minced
• 2-3 Tablespoons water
• 2 teaspoons soy sauce
• 1/2 Tablespoon sugar
• 2 Tablespoons Hoisin sauce

Directions:

1. In a pot, combine rinsed quinoa with the water and bring to a boil.  Reduce to a simmer, cover, and let sit for 15 minutes until all the water has been absorbed. 
2. Combine with cabbage, onions, and peppers in a large bowl.
3. In a small bowl, whisk together sauce ingredients.  
4. Pour over slaw mixture and stir well to combine.  
5. Cover, refrigerate and let cool for 1-2 hours until quinoa is cold and flavors have had a chance to blend together.  Eat as a side or as a whole meal!

Notes:
I doubled the recipe, and replaced the peppers with more cabbage and carrots and green onions.  I also used a blender instead of a whisk for the sauce, which made it much quicker.