2 cups of Quinoa
4 cups of low sodium beef broth
1 1/2 cups of Shredded Red Cabbage
1 Cup of Shredded Carrot
1 tablespoon of Basil
1/2 cup of Green onion Chopped
1/2 cup of roasted peanuts
1 Lime
DRESSING:
2 limes (juice)
1/2 Cup of Crunchy Organic Peanut Butter
3 Tablespoons of Tamari
2 TableSpoons of Honey
1 Teaspoon of sesame oil
1 Teaspoon of Olive Oil

Put the quinoa and the broth into a saucepan and bring to a boil. Reduce to simmer and cook until all the broth is absorbed (roughly 15 minutes) Let cool
In a bowl combine Cabbage, Carrots, Cilantro, Basil and Green Onion and Set aside.

In another bowl combine: Peanut Butter, Tamari, Honey, Sesame oil and olive oil(you may need to add a touch of water to thin)

Add half of the dressing to quinoa. add the Vegetables and Herbs and mix.
Garnish with Roasted Peanuts, Cilantro and Limes.