Cook the Quinoa: Rinse the 180g of quinoa well. Add it to a medium saucepan with 475ml of water or vegetable stock. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid has been absorbed.

Fluff and Cool: Remove the saucepan from the heat and let it stand, still covered, for 5 minutes. Then, fluff the quinoa with a fork. Spread it out on a large baking tray to cool completely. This step is vital for a non-soggy salad!

Prepare the Vegetables: While the quinoa is cooking and cooling, prepare your veggies. Use a mandoline for ultra-fine shreds of cabbage if you have one, or just a sharp knife. Julienne the carrots and thinly slice the red pepper and spring onions. Roughly chop the coriander and peanuts. Place all prepped veggies in a large mixing bowl.

Make the Dressing: In a separate bowl or a jam jar, combine all the dressing ingredients: 120g peanut butter, 80ml warm water, 60ml tamari, 60ml lime juice, 2 tbsp maple syrup, 1 tbsp sesame oil, minced garlic, and grated ginger.

Combine the Dressing: Whisk vigorously or, if using a jar, seal the lid tightly and shake until the dressing is smooth and creamy. If it seems too thick, add another tablespoon of warm water to reach a pourable consistency. What works best for me is the jar method – it emulsifies everything perfectly in seconds.

Assemble the Salad: Once the quinoa is completely cool, add it to the large bowl with the shredded vegetables. Pour over about three-quarters of the dressing and toss everything together until well-combined.

Serve: Serve the salad immediately, garnished with the chopped peanuts and the remaining fresh coriander. You can add an extra drizzle of the dressing over each portion. If you like to experiment with chicken dishes, a side of my Sweet Chili Chicken Recipe would pair beautifully.