Thai Quinoa Salad

Serves 4
Time 25 minutes


1 cup uncooked quinoa
1 ½ cup vegetable stock
1 ½ cups red cabbage, shredded
1 carrot, grated
1 red capsicum, thinly sliced
¾ cup edamame
½ cup firm tofu, mini cubed
2 spring onions, sliced
⅓ cup coriander, roughly chopped
½ cup cashews
1 tsp sesame seeds


½ cup peanut butter
2 tbsp maple syrup
1 ½ tbsp light soy or tamari
2 tbsp fresh lime juice
1 garlic clove, microplaned
¾ tsp fresh ginger, microplaned
½ red chilli, sliced
¼- ½ cup hot water


In a medium saucepan simmer quinoa in vegetable stock for about 20 minutes.

In a mixing bowl add all the dressing ingredients apart from the hot water. Slowly add water and whisk until sauce reaches your desired consistency. Set aside.

In a large bowl mix the cabbage, carrot, capsicum, edamame, tofu, spring onions and coriander.

Add cashews and cooked quinoa.

Add dressing and toss well to combine.

Top with more sesame seeds, cashews and fresh coriander.