Ingredients 1 cup quinoa, rinsed and drained 2 cups finely cut purple cabbage 1 cup shredded carrots 1 red bell pepper (capsicum), diced 2 green onions (scallions), thinly sliced ½ cup chopped fresh coriander (cilantro) ½ cup cashews (or peanuts) Dressing ¼ cup cashew butter (or peanut/almond butter) 2 cloves garlic, minced 1 tbsp grated fresh ginger (or 1 tsp dried ginger) 3 tbsp tamari (light soy sauce) 2 tbsp agave (or maple syrup) 2 tbsp warm water 1 tbsp rice vinegar 1 tbsp sesame oil ½ tsp crushed red chili pepper (or 1 tsp Sriracha sauce) Instructions Place the quinoa along with 2 cups salted water in a medium saucepan. Cover and bring to a boil, then reduce to the lowest heat setting. Simmer until water is completely absorbed and quinoa is fluffy, about 20 minutes. In a large bowl, whisk the dressing ingredients together. Add the quinoa to the dressing and mix well to combine. Add the veggies, onions, cilantro and cashews.