Soba Noodle Salad with Spicy Peanut Dressing and Toasted Quinoa

Bring a large pot of water to a boil and cook the noodles as directed on the package. Drain, cool and set aside.

While the noodles are cooking, place all ingredients, peanut butter through Sriracha chili sauce, in a food processor or blender and process until smooth. Set aside. Dressing can be made in advance and stored in the refrigerator for up to 3 days.

In a small saute pan, toast the quinoa over medium-high heat tossing occasionally until golden brown being careful not to burn it. Remove from heat and set aside.

In a large bowl, add the drained noodles, bell pepper, carrots, edamame, scallions and dressing. Toss gently to combine. Top with toasted quinoa and serve.