Rainbow Thai Peanut Salad

Step 1

Start by cooking quinoa or pasta, if not already cooked.

Step 2

Chop all the vegetables. Thaw frozen peas and mangoes in warm water.

Step 3

Stir sauce ingredients together until smooth. Add more red pepper flakes to increase heat to taste.

Step 4

Either toss all together in one very large bowl, or make individual salads to store in the fridge for lunches throughout the week. Keep dressing separate to optimize freshness.

Step 5

In jars or other meal prep containers, layer the folllowing:1/4-1/3 cup peanut sauce1/2 cup chopped bell pepper3/4 cup quinoa or pasta1/2 cup chopped cucumber1/2 cup peas or edamame1/2 cup mango chunks1/2 cup carrots3/4 cup red cabbage1/4 cup each cilantro and green onionspeanuts and sesame seeds

Step 6

Stores well in the fridge up to 5 days. To eat, shake jar and pour into a bowl.