Nothing says summer like a perfectly-crunchy slaw! For a boost of plant protein, toss Organic Tri-Color Quinoa with rainbow-hued veggies and a drizzle of peanut dressing. It’s practically guaranteed to tempt even the pickiest eaters. 😉 Link in bio & recipe below! ⁠ ⁠ INGREDIENTS⁠ Slaw: ⁠ 1 cup Lundberg Organic Tri-Color Quinoa ⁠ 1 1/3 cup water ⁠ 3 cups purple cabbage, shredded, reserved ⁠ 1 cup yellow bell pepper, sliced ⁠ 1 cup carrots, shredded or julienned ⁠ 1 cup green onions, sliced ⁠ ½ cup red bell pepper or Fresno pepper, sliced ⁠ ½ cup cilantro, leaves ⁠ Peanuts, chopped for garnish ⁠ Coconut, shredded, toasted for garnish ⁠ Limes, for garnish ⁠ 1 Tbsp. baking soda, reserved ⁠ ⁠ Dressing: ⁠ ½ cup peanut butter, creamy ⁠ ¼ cup coconut sugar ⁠ ¼ cup rice vinegar ⁠ 2 Tbsp. tamari ⁠ 2 Tbsp. miso paste ⁠ 2 tsp. ginger, grated ⁠ 1 tsp. toasted sesame oil ⁠ 1 tsp. sriracha ⁠ ⁠ PREPARATION⁠ 1. Add 1 cup of Lundberg Organic Tri-Color Quinoa and 1 1/3 cups of water to a small saucepan ...