1 cup dry quinoa
2 cups water or broth
1 can black beans
1 small purple cabbage
1 medium zucchini
3 carrots, or 1 bag matchstick carrots
1 bunch cilantro
2 limes OR 1/4 cup apple cider vinegar
1/2 cup olive oil
2 TBSP Spice by Rachel Sweet WARM CHILI MIX
Rinse the quinoa in a strainer over the sink and then dump it into a small saucepan. Add the water or broth and heat to boiling. Once the liquid boils, bring the heat down to the lowest setting and cover. Cook 15 minutes and then shut off the heat completely.
While the quinoa is cooking, wash the cabbage and peel off the outer leaves and discard. Cut the cabbage in half and cut the core out of the bottom on both halves. Slice the cabbage thinly and add to a large bowl. Wash the zucchini and cut off the bottom flower end and discard. Use a cheese grater to grate the zucchini over the bowl containing the cabbage. Add the bag of matchstick carrots if using, or wash the carrots and cut off the bottom. Grate these into the bowl along with the cabbage and zucchini. Wash the scallions and slice thinly into rings using both the green and the white parts. Add these to the bowl with the rest of the vegetables. Wash the bunch of cilantro and cut off the stems and discard. Mince the pile of cilantro until fine and add to the bowl. Rinse the beans in a colander and add to the bowl.
To make the dressing, squeeze the limes into a small bowl or add the apple cider vinegar. Add in the olive oil and the 2 tablespoons of WARM CHILI MIX and use a whisk or a fork to mix.
When the quinoa has finished cooking, add it to the bowl with the rest of the ingredients. Pour the dressing over the slaw and mix well using a large spoon or salad tongs. Chill in the fridge before serving.