Andra DudeaNo ratings yet5271/2 cup (92 g) white or red quinoaScant 1 cup (230 ml) water1 cup (100 g) greens beanstrimmed1/2 red bell pepperthinly sliced3/4 cup (25 g) mung bean sprouts2/3 cup (46 g) thinly shredded red cabbage2 whole carrotsthinly sliced with a knife or mandolin1/3 cup (80 g) salted creamy peanut butter (or sub almond buttercashew butteror sunbutter)1 Tbsp (15 ml) gluten-free tamari (or soy sauce if not GF)2-3 Tbsp (30-45 ml) maple syrup (to taste)3 Tbsp (45 ml) lime juice1 tsp chili garlic sauce1 Thai red chili
Andra DudeaNo ratings yet4416 ounces (170 g) vermicelli noodles2 whole carrots2 green onions1/4 cup (15 g) chopped cilantro2-3 Tbsp (6 g) chopped mint1 cup (30 g) loosely packed spinach1 cup (75 g) thinly sliced red cabbage1 red bell pepper1/3 cup + 1 Tbsp (100 g) salted creamy peanut butter3 Tbsp (45 ml) gluten-free tamari3 Tbsp (45 ml) maple syrup1 tsp chili garlic sauce1 red Thai chili minced1 limeWater to thin
