¼ cup tri colour quinoa
1 cup shredded red cabbage
½ cup shredded carrot
2 stalks spring onions (sliced 1 ½ inch)
¼ cup diced yellow capsicum
1 stalk coriander leaves (chopped)
sauce:
1 clove garlic (minced)
1 chilli padi (minced)
2 tsp fish sauce
2 tbsp lime juice
1 tbsp water
2 tbsp palm sugar
garnish:
toasted peanuts
sliced chilli padi
coriander leaves
lime wedge
Garnish and served immediately