1-First Step: Cook and Cool the Quinoa Rinse 1 cup dry quinoa under cold water to remove bitterness. In a saucepan, add quinoa, 2 cups water, and ¼ teaspoon salt. Bring to a boil, then cover and simmer on low heat for about 15 minutes until water is absorbed. Remove from heat and fluff quinoa with a fork. Let it cool completely to prevent clumping when mixed with the slaw.

2-Second Step: Prepare the Vegetables and Nuts While the quinoa cooks, shred 4 cups of red cabbage and 2 cups of carrots. Thinly slice 2/3 cup green onions, and finely chop optional red bell pepper and cucumber if using. Toast ½ cup slivered almonds or chopped cashews and 2 tablespoons sesame seeds in the oven at 350°F for 3-5 minutes or on the stovetop over medium heat until fragrant, then let cool.

3-Third Step: Whisk the Sesame Honey Vinaigrette In a mixing bowl, whisk together 1/3 cup vegetable oil, 3 tablespoons rice wine vinegar, 1 tablespoon honey or agave syrup, 1 teaspoon soy sauce or tamari, 1/8 teaspoon sesame oil, and a pinch of salt and pepper. For extra flavor, add optional freshly grated ginger, red pepper flakes, or a splash of lime juice or pineapple juice.

4-Fourth Step: Combine Ingredients for the Slaw In a large bowl, mix the cooled quinoa with shredded cabbage, carrots, sliced green onions, toasted almonds or cashews, toasted sesame seeds, and any optional vegetables or fresh herbs like edamame or cilantro.

5-Final Step: Toss and Serve Pour the sesame honey vinaigrette over the slaw mixture and toss gently to coat evenly. Taste and adjust seasoning with extra soy sauce, vinegar, or sweetener if desired. Chill the slaw for at least 30 minutes to meld flavors, or serve immediately. For best texture, dress the slaw just before serving; undressed slaw can be stored refrigerated for up to 5 days, while dressed slaw lasts about 24 hours.