Crunchy Thai Quinoa Salad

Rinse the quinoa well. Place the quinoa and water (check ingredients list for the amount) in a medium saucepan, cover with a lid and bring to the boil. Remove the lid and reduce to a medium heat. Simmer, uncovered, for 8-10 minutes, or until the quinoa is tender, and the water has absorbed. Drain and refresh under cold water. Tip: If you prefer your salad warm, don’t refresh the quinoa under cold water.

While the quinoa is cooking, combine the soy sauce, sesame oil, a drizzle of olive oil, 1/2 of the grated ginger, a pinch of lime zest and a squeeze of juice from a lime wedge in a large bowl. Tip: Add as much or as little ginger and lime juice as you like depending on your taste preference.

Slice the carrot (unpeeled) into thin matchsticks. Tip: Feel free to grate the carrot if you would prefer. Tip: Keep the skin on the carrot to retain its nutrients! Finely slice the long red chilli (if using). Slice the cucumber in half (lengthways), scoop out the core using a teaspoon, then roughly chop into crescents.

Pick and finely slice the mint leaves (reserve a few leaves for garnish!). Add the cooked quinoa, shredded cabbage mix, carrot, cucumber, mint, roasted cashews and roasted peanuts to the bowl with the ginger-soy dressing. Toss to coat the quinoa and mix it all together.