Ingredients

  • 1
    cup
  • 1 13
    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
  • 12
    cups
    red bell pepper or Fresno pepper, sliced
  • 12
    cups
    cilantro, leaves
  • 1
    tbsp
    baking soda, reserved
  • Peanuts, chopped for garnish
  • Coconut, shredded, toasted for garnish
  • Limes, for garnish
  • Dressing:
  • 12
    cups
    peanut butter, creamy
  • 14
    cups
    coconut sugar
  • 14
    cups
    rice vinegar
  • 2
    tbsp
    tamari
  • 2
    tbsp
    miso paste
  • 2
    tsp
    ginger, grated
  • 1
    tsp
    toasted sesame oil
  • 1
    tsp
    sriracha

Nutrition Facts

Serving Size: 1 cup
Serves: 8
Amount Per Serving
Calories: 250
% Daily Value*
Total Fat: 9g 12%
Saturated Fat: 2g
Cholesterol: 0mg 0%
Sodium: 720mg 31%
Total Carbohydrate: 35g 13%
Dietary Fiber: 6g 21%
Sugars: 12g 24%
Protein: 10g 20%

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!
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