Thai Quinoa Salad

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.