For The Salad:

• 1 cup quinoa uncooked
• 2 cups purple cabbage finely sliced (I usually use 1/4-1/3 of a head of cabbage)
• 1/2 red bell pepper finely sliced
• 4 green onions finely sliced
• 2 carrot grated or julienned
• salt to taste
• peanut sauce see below, spicy

For The Sauce:

• ½ cup peanut butter
• ¼ cup soy sauce low sodium
• ¼ cup rice vinegar
• 1 tablespoon sesame oil
• 1-2 tablespoons brown sugar
• 1 tablespoon lime juice fresh
• 4 garlic finely minced or pressed, cloves
• 2-3 teaspoons ginger freshly grated
• 1-2 teaspoons Chili garlic sauce
• 1 cup basil optional, but good, fresh