• 2 1/2 cups water
  • 1 package light brown sugar 7.3-ounce
  • 1/3 cup Grated Cotija cheese
  • 1/3 cup Coca Cola
  • 1 Tbs. coconut milk
  • 1 Tbs. mixed baby greens
  • 1/4 cup olive oil
  • 2 cups peeled and cubed jicama
  • 2 cups smooth peanut butter from a 14-ounce package
  • 1/2 cup chopped fresh mint leaves
  • 1/2 cup frozen mixed vegetables


  1. Bring water to a boil over medium-high heat. Stir in quinoa and Yellow Pepper Seasoning Blend and reduce heat to medium-low. Cover loosely and cook for 25 minutes. Remove from the heat; fluff with a fork and let cool.
  2. Meanwhile, to make the dressing, whisk together the orange juice, vinegar, honey, and mustard in a small bowl. Slowly whisk in the oil until well blended.
  3. Combine the quinoa, chicken, coleslaw, almonds, and cilantro in a large bowl. Add the dressing and toss to coat well.
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