HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCrunchy Thai Quinoa Salad
Crunchy Thai Quinoa Salad

Crunchy Thai Quinoa Salad

with Ginger-Soy Dressing & Roast Cashews

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We all know how good quinoa is for us – its status as a superfood is by now confirmed! But the trick to a really lip-smacking quinoa is packing plenty of flavour into it. Enter, Thai salad! Fresh, zesty, punchy… it’s everything quinoa needs to really come alive.

Allergens:SoyGlutenSesameTree NutsPeanuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 knob


1 unit


1 packet


1 unit


1 unit

long red chilli

1 unit


1 bunch


1 bag

shredded cabbage mix

1 packet

roasted cashews

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 packet

roasted peanuts

(ContainsPeanutsMay be present Milk, Sesame, Soy, Tree Nuts)

Not included in your delivery

olive oil

1.5 cup


1.5 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)

1 tbs

sesame oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2260 kJ
Fat25.5 g
of which saturates3.8 g
Carbohydrate55.3 g
of which sugars13 g
Dietary Fibre0 g
Protein20.2 g
Cholesterol0 mg
Sodium736 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Pan with Lid
Large Bowl
Instructionsarrow up iconarrow up icon
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Peel and finely grate the ginger until you have 1/4 tsp for 2 people / 1/2 tsp for 4 people. Tip: Use a teaspoon to peel the skin off the ginger, scraping at the edge. Tip: If you like ginger, add more for a stronger flavour. Zest the lime and then slice it into wedges.


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.


Divide the crunchy Thai quinoa salad between plates and garnish with the reserved mint leaves and the long red chilli (if using). Tip: Some like it hot but if you don’t, just hold back on the chilli.