Crunchy Thai Peanut Quinoa Salad

• For chicken:
• 2-3 chicken breasts
• Marinade: soy sauce, ginger, lime juice, brown sugar 
• For salad:
• ¾ cup uncooked quinoa or millet
• 1 ½ cups water
• 2 cups shredded purple cabbage
• 1 cup grated carrot
• 1 cup thinly sliced snow peas or sugar snap peas
• ½ cup chopped cilantro
• ¼ cup thinly sliced green onion
• ¼ cup chopped roasted and salted peanuts, for garnish
• For peanut sauce:
• ¼ cup smooth peanut butter
• 3 tablespoons soy sauce
• 1 tablespoon maple syrup or honey
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon grated fresh ginger (I love ginger so I used 2 teaspoons)
• ½ lime, juiced (about 1 ½ tablespoons)
• Pinch of red pepper flakes

1. Cook the quinoa, then uncover the pot and fluff the quinoa with a fork. Set it aside to cool. 
2. Meanwhile, make the peanut sauce: Whisk together the peanut butter and soy sauce until smooth. Add the remaining ingredients and whisk until smooth (add water if needed to make it looser)
3. In a large bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, cilantro and green onion. Toss to combine, then pour in the peanut sauce. Toss again until everything it lightly coated in sauce.  Divide into individual bowls and garnish with peanuts.