1/4 c quinoa
1 carrot, washed - I tend not to peel 1 tbsp cashews 1 fresh date 3 tsp fish sauce 3 tsp coconut sugar 3 tsp lemon juice 2 tsp shallot, finely chopped Italian parsley Mint Put quinoa in a pot of cold water and bring to the boil. Cook for 10-12 minutes or until tender. Strain and rinse under cold water. You can choose to skip this next step however I love salty toasted nuts. In a small frypan heat 1/2 tsp oil over a medium to low heat. Add the cashews and gently toast until lightly golden and fragrant. Sprinkle over sea salt. Set aside to cool. Once cool chop roughly. Grate the carrot, finely chop the date, shallot and herbs. Mix together. In a separate bowl combine the fish sauce, sugar and lemon juice. Adjust to suit your taste. Mix everything together. Serve. Enjoy!