Crunchy Thai Quinoa Salad
with Ginger-Soy Dressing & Roast Cashews
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.
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Ingredients
1 knob
ginger
1 unit
lime
1 packet
quinoa
1 unit
carrot
1 unit
long red chilli
1 unit
cucumber
1 bunch
mint
1 bag
shredded cabbage mix
1 packet
roasted cashews
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
1 packet
roasted peanuts
(Contains Peanut; May be present: Tree Nuts, Milk, Sesame, Soy. )
Not included in your delivery
olive oil
1.5 cup
water
1.5 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
1 tbs
sesame oil
(Contains Sesame;)
Nutritional Values
Utensils
Instructions
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.
