1 cup quinoa
2 c grated carrots
2 c thinly sliced purple cabbage
3 green onions sliced
1 cup packed mint leaves, chopped
1 cup packed basil leaves, chopped
1 jalapeno, seeds removed, chopped
1/2 c roasted peanuts, chopped
1/4 cup extra virgin olive oil
1/3 cup fresh lime juice
2 Tablespoons soy sauce
2 Tablespoons honey
1 Tablespoon fish sauce
Cook quinoa in a medium saucepan over high heat with 1/2 cups water. Bring to a boil and reduce the heat to low and simmer, covered for 15 minutes or until all the water has been absorbed. Transfer quinoa to a large salad bowl, fluff with a fork and set aside to cool.
For dressing, put the olive oil, lime juice, soy sauce, honey and fish sauce in a glass jar or bowl and stir to combine.
Chop all the salad ingredients, I used a food processor.
Combine into bowl of quinoa and toss together, add dressing and toss again.
Chill for at least one hour.
Salad will stay fresh in airtight container for up to 5 days