Thai quinoa salad with red cabbage and soy cashews

Thai quinoa salad with red cabbage and soy cashews

From
Harvest
Serves
4
Photographer
Emilie Guelpa

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Bring a saucepan of water to the boil and add 200 g quinoa (you can use white, red or black quinoa). Cook for 10–12 minutes, or until the quinoa is cooked. Drain and allow to cool. Meanwhile, to make your own soy cashews bring 500 m water, 250 ml soy sauce and 115 g caster sugar to the boil. Add 255 g cashews and cook for 2–3 minutes. Drain and spread the cashews out over a baking tray in a single layer. Cook in a preheated 180°C oven for 5–6 minutes, or until crisp. Allow to cool before using. Put the quinoa in a large bowl and add 1 grated carrot, ½ diced red capsicum, 75 g shredded red cabbage, 1 handful of pickled ginger, 4 thinly sliced spring onions, 10 g chopped coriander leaves and a handful of the soy cashews. Combine 2 teaspoons coconut sugar, 2 teaspoons fish sauce and 1 tablespoon sweet chilli sauce in a small bowl, then mix through the salad and serve. Delicious on its own or with grilled fish.
Tags:
harvest
seasonal
summer
spring
autumn
winter
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