Prepare quinoa according to directions, which will most likely call for 1 cup of liquid. I prefer to use low-sodium chicken or vegetable stock, so if you have that, use it!

Combine all of the sauce ingredients together in a bowl and whisk well to combine. Once quinoa has absorbed all of the liquid, stir in the sauce and toss well to coat. Add in chicken, carrots, edamame and green onions, stirring to combine. Taste and season with a little salt and pepper if needed. Top with peanuts and cilantro

Notes: Pain in the butt to make, would upscale recipe and make more as it keeps really well

Speaking of, this dish actually tastes better cold. Refridgerate overnight and eat cold.