Cook 4 cups of quinoa and set half aside for the salad
Spread the other half on a baking sheet with a little olive oil and salt
Bake at 375° for 25 to 30 minutes to create crispy quinoa topping
Combine all salad ingredients in a big bowl: cucumbers, green onions, romaine, coleslaw mix, avocados, carrots, cilantro, red bell pepper, peanuts, and edamame
Whisk together all dressing ingredients: peanut butter, water, avocado oil, rice vinegar, soy sauce, sesame seed oil, garlic, lime juice, and red pepper flakes
Top salad with dressing and crispy quinoa
Enjoy
