Instructions

• Cook the 1 cup uncooked quinoa according to package instructions; transfer to a bowl and let it cool to room temperature (no longer hot).
• While the quinoa cooks or cools, combine all peanut sauce ingredients — ½ cup peanut butter, ¼ cup low sodium soy sauce, ¼ cup rice vinegar, 1 tablespoon sesame oil, 1–2 tablespoons brown sugar, 1 tablespoon fresh lime juice, 4 garlic cloves (minced or pressed), 2–3 teaspoons freshly grated ginger, and 1–2 teaspoons chili garlic sauce — in a food processor and blend until smooth.
• Place the cooled quinoa, 2 cups finely sliced purple cabbage, ½ red bell pepper (finely sliced), 4 finely sliced green onions, and 2 grated or julienned carrots in a large bowl; toss to combine.
• Pour the peanut sauce over the quinoa-vegetable mixture and stir or toss until everything is evenly coated.
• If using, add 1 cup fresh basil and gently toss to distribute.
• Taste the salad and add salt to taste as needed.
• Cover and refrigerate (or let sit at room temperature) for at least 1 hour before serving to allow the flavors to meld. It can be served cold or at room temperature.
• Store any leftovers in the refrigerator.