Crunchy Asian Quinoa Salad

Ingredients:

• 3/4 cup dried quinoa
• 1 1/3 cups of water
• Olive or avocado oil for sautéing 
• 3 large shallots, sliced thin 
• 1 large bell or 2 pimento sweet peppers cored and chopped small 
• 1 large cucumber, seeds and skin removed chopped small 
• 1 cup carrots, finely chopped
• 1 cup purslane, cut into 1/2 pieces with kitchen shears
• 1/2 cup chives, diced
• 1/2 cup parsley (lightly packed), stem and leaves, finely chopped
• 3/4 cup of peanuts or cashew pieces
• 12 ounces of malabar spinach, ribbon cut and steamed (or head of lettuce)
• Dressing
  • 8 tablespoons peanut or cashew butter 
  • 4 tablespoons pure maple syrup
  • 2 teaspoon coconut aminos
  • 3 inch knob of ginger, grated
  • juice of 1 – 2 limes
  • optional: 1-2 minced Korean red/dark green or cayenne hot peppers
  • Water to thin

Directions:

1. In a medium pot, add quinoa and water. Bring to a boil, cover, reduce heat to low and simmer for 15 minutes until water has been absorbed. Set aside to cool to room temperature.
2. Sauté shallots in oil until caramelized.
3. In a small bowl, whisk together the nut butter, pure maple syrup, coconut aminos, ginger, juice of 1 lime and optional hot peppers. Taste for flavor. Add second lime if preferred. Add a little water, 1 tablespoon at a time, as needed to thin the dressing. Season with salt to taste.
4. In a large mixing bowl, add the cooked quinoa, sautéed shallots, sweet peppesr, cucumber, carrots, nuts, purslane chives, and parsley.
5. Serve over a bed of lettuce or steamed malabar spinach. 
6. Drizzle with the nut butter dressing.