Heat wok over medium-high heat & add the quinoa – cook whilst constantly shaking the wok for 2-3 minutes. Remove from heat when toasted & golden, & spread over a tray to cool down.
Wipe wok clean & put back onto medium-high heat. Add coconut oil & chicken mince & stir-fry for 2-3 minutes until cooked & crumbly.
Stir in lime juice, fish sauce, garlic, chilli & onion, then remove & allow to cool.
When you’re ready to serve, add the herbs, spring onions, cucumber, green beans & toasted quinoa & mix well to combine.
Taste & adjust the seasoning as needed. Spoon into red cabbage leaves & enjoy!!