1 box of white quinoa
3 large carrots, peeled and chopped
1 zucchini, chopped
1 bunch of cilantro, chopped
2 tablespoons of sesame seeds
1 cup of red cabbage, chopped
1 cup of fresh arugula
1 clove garlic
1 teaspoon coconut oil or grapeseed oil

1/4 cup of tamari soy sauce
1/2 teaspoon of sesame oil
Juice and zest of 1 lime
1/4 cup of rice vinegar

In large pot of boiling water, prepare quinoa as directed on box. While quinoa is cooking, in a large pan, heat 1 teaspoon of grapeseed oil or coconut oil. Add garlic. When garlic is fragrant but not brown, add chopped carrots and zucchini. Saute on low heat for about 10 minutes. Remove from heat and set aside.

In large bowl, add cooked quinoa and cooked vegetables. Mix well and add half the dressing. In a large separate serving platter, layer raw arugula and red cabbage. Add quinoa mixture on top and pour remaining dressing over salad. Sprinkle with sesame seeds and fresh cilantro. Serve warm.