Crunchy Thai Peanut and Quinoa Salad

Prep time: 10 minutes Cook time: 10 minutes Servings: 4

1 bag Success Tri-Color Quinoa 11/2 cups shredded cabbage mix

1/2 cup cilantro, roughly chopped

2 tablespoons fresh mint, roughly chopped

1/2 cup English cucumber, thinly sliced

1/2 cup carrots, shredded

1/2 cup red bell peppers, thinly sliced

1 tablespoon soy sauce

1 teaspoon fish sauce

1 teaspoon sesame oil

1 teaspoon honey

1 teaspoon white vinegar

1/4 cup peanuts, roughly chopped

Prepare quinoa according to package directions. Cool.

Mix cooled quinoa with cabbage, cilantro, mint, cucumber, carrots and bell peppers.

In small bowl, whisk soy sauce, fish sauce, sesame oil, honey and vinegar.

Add dressing to quinoa and toss to combine. Top with peanuts.