INGREDIENTS
2
julienned and cut into strips 1 cup red bell pepper
1 cup
Broccoli florets
1 cup
Cabbage
1/2 cup
Carrot
2
Green onions
1
Lime, Juice of
1/4 cup
Peanuts
1/4 cup
Almond butter, creamy
1
Dressing
1 tbsp
Tamari, gluten-free
3 cups
Quinoa, cooked
1 tbsp
Brown rice vinegar
1 tbsp
Sesame oil, toasted
2 tbsp
Water