Serves 5



total time


1 cup quinoa, rinsed and drained

2 cups grated carrots

(about 2 large)

2 cups thinly sliced purple cabbage

3 green onions, white and green parts sliced

1 cup packed mint leaves, chopped (cilantro works too)

1 cup packed basil leaves, chopped

1 jalapeño or serrano pepper, seeds removed, minced (optional)

½ cup roasted peanuts, chopped


¼ cup extra-virgin olive oil

⅓ cup fresh lime juice.

(2 to 3 limes)

2 tablespoons soy sauce or tamari

2 tablespoons honey

• (or maple syrup)

1 tablespoon fish sauce (optional)


1 Here is a foolproof method to cook quinoa: In a medium saucepan over high heat, bring to a boil 1½ cups water and the quinoa. Reduce the heat to low and simmer, covered, for 15 minutes or until all the water has been absorbed. Transfer to a large salad bowl, fluff with a fork, and set aside to cool.

2 Meanwhile, put the olive oil, lime juice, soy sauce or tamari, honey, and fish sauce (if using) in a glass jar or bowl and stir to combine.

3 Once the quinoa is cool, add the carrots, cabbage, onion, mint, basil, and pepper (if using) to the bowl and toss to combine.

Add the dressing and toss again. Taste and, if needed, add more fish sauce or soy sauce.

4 Top with the peanuts. Chill in the fridge for at least 1 hour or until ready to serve.

5 This salad will stay fresh in airtight glass containers in the fridge for up to 5 days.

GLUTEN-FREE // VEGAN: Omit the fish sauce.


Use a food processor to grate the carrots and chop the cabbage and herbs.

Cook a double batch of quinoa and save the leftovers for breakfast. Our Peaches and Molasses Quinoa Bowl (page 69) is a satisfying alternative to sugary cereal.

Serves 5



total time
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