Ingredients

• 1

  cup
  Organic Quinoa - Tri-Color Blend suggested substitutions
• 1 ¹⁄₃

  cups
  water
• 3

  cups
  purple cabbage, shredded, reserved
• 1

  cups
  yellow bell pepper, sliced
• 1

  cups
  carrots, shredded or julienned
• 1

  cups
  green onions, sliced
• ¹⁄₂

  cups
  red bell pepper or Fresno pepper, sliced
• ¹⁄₂

  cups
  cilantro, leaves
• 1

  tbsp
  baking soda, reserved
• Peanuts, chopped for garnish
• Coconut, shredded, toasted for garnish
• Limes, for garnish
• Dressing:
• ¹⁄₂

  cups
  peanut butter, creamy
• ¹⁄₄

  cups
  coconut sugar
• ¹⁄₄

  cups
  rice vinegar
• 2

  tbsp
  tamari
• 2

  tbsp
  miso paste
• 2

  tsp
  ginger, grated
• 1

  tsp
  toasted sesame oil
• 1

  tsp
  sriracha

Instructions

1. Add 1 cup of Lundberg Family Farms Organic Tri-Color Quinoa and 1 1/3 cups of water to a small saucepan and bring to a boil. Cover with a tight-fitting lid, reduce heat to low-simmer and cook for 17 minutes. Remove from heat and let steam (covered) for 5 mins.
2. Add the rest of the ingredients (except half of the purple cabbage) to a large bowl. Add the remaining 1 ½ cups of cabbage and the baking soda to a medium bowl. Fill with water. The pH of baking soda will change the color of the cabbage from purple to blue. Rinse and add to the rest of the vegetables.
3. Mix the dressing ingredients and set aside.
4. Add cooled, cooked quinoa to the vegetable mix. Toss with dressing. Enjoy!