1 cup quinoa

2 cups water

2 cups shredded cabbage

1 cup shredded carrots

1/4 cup chopped green onions

1/4 cup sesame oil

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon honey

1 tablespoon sesame seeds

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Rinse quinoa under cold water.
Combine quinoa and water in a pot, bring to a boil, then reduce heat. Cover and simmer for 15 minutes.
Remove pot from heat and let sit 5 minutes. Fluff with a fork and allow to cool.
In a large bowl, combine cabbage, carrots, and green onions.
In a small bowl, whisk sesame oil, soy sauce, rice vinegar, and honey.
Add cooled quinoa to the vegetables and pour dressing over.
Toss everything together, then sprinkle sesame seeds on top before serving.

Add edamame or chickpeas for extra protein.

Mix in sriracha or chili flakes for heat.

Use toasted peanuts or cashews instead of sesame seeds for nuttiness.

Swap cabbage for kale or add bell peppers for variety.

Store leftovers in the fridge up to 3 days; serve chilled or at room temperature.