• 1 ¼ cup tri-color quinoa uncooked, rinsed and drained
• 2 ½ cups water
• ¾ tsp. salt to taste
• 1 cup carrot sticks
• 2 cups broccoli cut into florets
• 1 cup red bell pepper finely diced
• 2 cups red cabbage thinly sliced
• ¼ cup basil finely chopped
• ¼ cup cilantro finely chopped
• ½ cup peanuts or cashews, salted, coarsely chopped

Thai Peanut Dressing

• ½ cup olive oil extra virgin
• 2 Tbsp. rice vinegar
• 1 Tbsp. soy sauce gluten-free, or Tamari sauce
• 1 Tbsp. ginger paste
• 1 clove garlic crushed
• ¼ tsp. salt
• 2 Tbsp. orange juice fresh
• 1 tsp. orange zest
• 2 Tbsp. peanut butter or almond or cashew butter
• 2 tsp. sugar or honey