Thai Quinoa Salad
with Ginger Soy Dressing
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Cooking Steps
Juice the lime. Peel and finely grate the ginger until you have two pinches worth. Tip: peel the ginger using a teaspoon by scraping the skin off with the side of the spoon.
Rinse the quinoa well. Place the quinoa and water in a medium saucepan, cover with a lid and bring to the boil. Remove the lid and reduce to a medium heat. Simmer for 8-10 minutes, or until the quinoa is tender, has a slight bite to it and the water has absorbed (drain any excess water).
Combine the soy sauce, sesame oil, 1 tbs (for 2 people) / 2 tbs (for 4 people) lime juice, a drizzle of olive oil and a pinch of the grated ginger in a large bowl. Mix well, taste and add a pinch more ginger if you like. Tip: add as much or as little ginger as you like, depending on taste preference.
Slice the carrot into thin matchsticks (unpeeled). Finely slice the long red chilli (if using).Slice the cucumber in half lengthways and scoop out the core using a teaspoon, then roughly chop into crescents.Roughly chop the coriander (reserve a few leaves for garnish!). Pick the mint leaves and finely slice (reserve a few leaves for garnish!).
Add the cooked quinoa, shredded cabbage mix, carrot matchsticks, cucumber, coriander, mint, roasted cashews and roasted peanuts to the large bowl containing the dressing. Toss to coat.
Divide the Thai quinoa salad between plates and garnish with the reserved coriander and mint leaves and the long red chilli. Enjoy!
