1/2 C peanut butter
2 tsp grated ginger
3 Tbsp Kecap Manis (Indonesian Sweet Soy Sauce)
1/2 Tbsp agave syrup
1 Tbsp red wine vinegar
1 tsp sesame oil
1/2 C Water
Cook the quinoa (I used the absorption method. Firstly rinse the quinoa under cold water, place the washed quinoa in
a pot and add 2C water. Bring to the boil then leave to simmer for 15-20 minutes.
Dice the shallots and red bell pepper and leave to the side also slice the coriander up too and do the same.
Place the shallots, red bell pepper, chickpeas, coriander and cashew nuts in a salad bowl and gentle fold them into
each other with your hands.
When the quinoa is ready let the quinoa cool down for 15 minutes
Make the dressing you have to fold the peanut butter and agave together in a bowl then add soy sauce, red wine
vinegar, ginger, water and sesame oil until the dressing has a consistent viscosity.
After the quinoa has cooled add this to the salad mix then add the salad dressing.