Combine the rice, quinoa, water, and a pinch of salt in a saucepan. Bring to a boil, then cover, reduce the heat to low, and cook until the grains are tender, 12-18 minutes.

In a small bowl, mix together the peanut butter, soy sauce, sesame oil, and ground ginger until it forms a smooth sauce. If it’s too thick, thin with a small splash of water while mixing. Set aside.

In a separate bowl, toss the broccoli, coleslaw, and peppers with the oil, apple cider vinegar, and a pinch of salt and pepper.

Serve the broccoli salad alongside the rice mixture and finish with a drizzle of the peanut sauce.