Ingredients

• 1 cup red quinoa , rinsed

Spicy Peanut Dressing:

• 1/3 cup natural peanut butter
• 3 tablespoons white vinegar
• 4 teaspoons sodium-reduced soy sauce
• 4 teaspoons Asian chili paste (such as sambal oelek)
• 1/4 teaspoon each salt and pepper

Bowls:

• 2 teaspoons canola oil
• 400 g large shrimp (31 to 40 count), peeled and deveined
• 1/4 teaspoon each salt and pepper
• 8 cups baby kale
• 2 cups snow peas , trimmed and halved diagonally
• 1 carrot , julienned
• 1/3 cup sliced red onion
• 1/2 cup cilantro sprigs
• 1/3 cup unsalted roasted peanuts , chopped
• 1 red Thai bird's-eye pepper , sliced (optional)
• 4 lime wedges