Ingredients
| 2 | cups | cooked quinoa |
| 1⁄2 | medium | cucumber seeds removed and cut into julienne strips |
| 1 | medium | orange carrot cut into julienne strips |
| 1 | medium | purple carrot cut into julienne strips (feel free to substitute with shredded red cabbage and/or red/yellow bell p |
| 1⁄4 | cup | cilantro (fresh coriander) chopped |
| 3 | tbs | organic peanut butter |
| 3 | tbs | seasoned rice vinegar |
| 2 | tbs | reduced-sodium soy sauce |
| 1⁄2 | tsp | hot red pepper flakes |
| 1 | small | clove garlic minced |
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