1-Let’s dive into making this chilli lime peanut salad, and trust me, it’s straightforward once you get started. First, begin by prepping the quinoa; cook it as per the package instructions and let it cool to room temperature for the best texture.

2-Next, give the peanuts a quick roast in a dry pan for 2-3 minutes until they smell amazing, then set them aside to cool.

3-Now, it’s time for the veggies. Thinly slice the red bell pepper, finely chop the red chilli, and chop the cilantro to add freshness.

4-In a large bowl, mix the cooled quinoa, roasted peanuts, bell pepper, chilli, cilantro, Napa cabbage, red cabbage, edamame, scallions, and shredded carrots for a colorful base.

5-For the dressing, whisk together the peanut butter, lime juice, rice vinegar, soy sauce, sesame oil, canola oil, honey, sugar, minced garlic, grated ginger, red pepper flakes, and chopped cilantro until it’s smooth and creamy.

6-Let the dressing rest for about 10 minutes so the flavors blend perfectly.

7-Pour it over your salad mix and toss everything gently right before serving to keep it crisp.

8-If you’re aiming for vegan or gluten-free, just use the right swaps like maple syrup and tamari.

9-This step-by-step makes the whole process take around 20 minutes, turning fresh ingredients into a versatile meal that’s full of healthy fats and veggies.