Preparation Steps

• Rinse the quinoa under cold running water for about 30 seconds until the water runs clear. Drain well.
• In a medium saucepan, combine the rinsed quinoa with water. Bring to a boil over medium-high heat, then reduce heat, cover, and simmer for 15 minutes.
• Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and let it cool.
• In a small bowl, whisk together lime juice, rice vinegar, fish sauce, sesame oil, brown sugar, garlic, red chili pepper, salt, and black pepper until smooth.
• In a large mixing bowl, combine cooled quinoa, shredded carrots, shredded red cabbage, bell pepper, cucumber, cilantro, and green onions.
• Drizzle dressing over the salad and toss gently to coat.
• Sprinkle chopped peanuts on top before serving.