• Make the dressing: Combine all dressing ingredients in a food processor except for the olive oil. Pulse to blend. In a slow stream, add the olive oil, so you end up with an emulsified vinaigrette.
• Place all of the salad ingredients except for the cheese in a large bowl. Right before serving, add about half of the dressing and toss well. Add more dressing little by little as necessary; be sure to dress greens very generously, otherwise salad will be bland. Toss in the cheese, then taste and adjust seasoning with salt and pepper, if necessary.

• Cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water.
• In a medium-sized pot, combine the rinsed quinoa and water.
• Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed most or all of the water.
• Remove the quinoa from heat, cover the pot and let it rest for 5 minutes.
• Uncover the pot and fluff the quinoa with a fork. Set it aside to cool. (Here’s how to cook millet.)
• Meanwhile, make the peanut sauce: Whisk together the peanut butter and tamari until smooth (if this is difficult, microwave the mixture for up to 30 seconds to loosen it up). Add the remaining ingredients and whisk until smooth. If the mixture seems too thick to toss into the salad, whisk in a bit of water to loosen it up (I didn’t need to do this).
• In a large serving bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, red bell pepper, cilantro, and green onion.
• Toss to combine, then pour in the peanut sauce. Toss again until everything it lightly coated in sauce. Taste, and if it doesn’t taste quite amazing yet, add a pinch of salt and toss again.
• Divide into individual bowls and garnish with peanuts.

Peanut Sauce

• Whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl.
• Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.

Spring Rolls

• Working one at a time, wet rice paper for 10-15 seconds and transfer to a work surface.
• Place lettuce, basil, mint and cilantro in the center of each wrapper; top with carrots, cabbage, bell pepper, cucumber and avocado; season with salt and pepper, to taste.
• Bring the bottom edge of the wrap tightly over the filling and then folding in the sides, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper; cover with damp paper towels. Repeat with remaining wrappers and filling.
• Serve immediately with peanut sauce.
• To store, cover them with a damp paper towel, then wrap well in plastic wrap, and refrigerate so as to not lose moisture from rice paper. Refrigerating firms and toughens the wrappers slightly (if they are a little dry, wipe them gently with a damp cloth).