For the quinoa

• ▢
  Cook the quinoa (skip this step if using already cooked quinoa) - Add it to a saucepan along with 1 cup (240ml) water. Bring to a boil. Once boiling, reduce heat to low, cover, and let simmer for 15 minutes. After 15 minutes turn off the heat and leave covered for another 10 minutes. Allow to cool completely. You can hurry the cooling up by spreading it out thinly on a plate or small baking tray.
• ▢
  Crisp the quinoa - Preheat oven to 375°F (190°C). Toss the quinoa with olive oil and salt, spread out in a thin layer on an unlined baking tray and bake for 15 minutes. Toss, then bake for another 10 to 15 minutes until golden and crispy. Leave to cool completely on the tray.

  Or spread thinly on an air fryer-sized piece of parchment paper and gently place in your air fryer. Cook at 350 for 13 to 15 minutes, tossing carefully halfway.
• ▢
  Make the dressing - Blend the dressing ingredients together until smooth. If you don’t have a blender use a microplane to grate the ginger and garlic and then whisk everything together.
• ▢
  Prep the veggies - Chop/shred the kale and cabbage into very small pieces. I pulse it in my food processor until it's super tiny. Don't worry if it starts smelling really kale-y and gets a bit damp. It will be fine once everything is combined. Finely dice the red onion and bell pepper. Chop the cilantro.
• ▢
  Assemble - To a large serving bowl add the the kale, cabbage, bell pepper, onion, and cilantro. Pour over some dressing and toss together. You might not need all of the dressing. Sprinkle over the crispy quinoa and roasted peanuts. You can toss it all together or leave them on top to keep them crispier longer.