Recipes

Rainbow quinoa salad with Thai satay dressing

This Thai inspired, veggie packed quinoa salad is perfect to make in bulk so you have leftovers for lunch for the week.

Lisa Porteous shared this fabulous photo of her salad on the Healthy Mummy Food Lovers Facebook group.

Lisa was amazed at just how much food there was in a single serve. When it’s packed with veggies like this, you can enjoy a decent size portion!

If you love satay, you’ll love the recipes on the 28 Day Weight Loss Challenge.

Join the 28 Day Weight Loss Challenge today and access thousands of healthy recipes, including Satay Pizza, Satay Chicken Noodles and Peanut Butter Chicken Curry.

Rainbow Quinoa Salad With Thai Satay Dressing

Print Recipe
Rainbow quinoa salad with Thai satay dressing
Rainbow quinoa salad with Thai satay dressing
Servings
serves
Ingredients
  • 1/2 cup quinoa uncooked
  • 1 cup shredded purple cabbage
  • 1/2 red capsicum diced
  • 1/4 red onion diced
  • 1 carrot grated
  • 2 tbsp fresh coriander chopped
  • 2 tbsp cashew nuts unsalted, chopped
  • 2 tbsp peanut butter
  • 2 tsp honey
  • 1 tsp fresh ginger grated
  • 2 tsp soy sauce salt reduced
  • 1 tsp red wine vinegar
  • 1 tsp sesame oil
Servings
serves
Ingredients
  • 1/2 cup quinoa uncooked
  • 1 cup shredded purple cabbage
  • 1/2 red capsicum diced
  • 1/4 red onion diced
  • 1 carrot grated
  • 2 tbsp fresh coriander chopped
  • 2 tbsp cashew nuts unsalted, chopped
  • 2 tbsp peanut butter
  • 2 tsp honey
  • 1 tsp fresh ginger grated
  • 2 tsp soy sauce salt reduced
  • 1 tsp red wine vinegar
  • 1 tsp sesame oil
Rainbow quinoa salad with Thai satay dressing
Instructions
  1. Cook rinsed quinoa as per packet directions. Allow to cool.
  2. Toss the cabbage, capsicum, onion, carrot, and coriander with the quinoa. Garnish with cashews.
  3. To make the dressing, whisk or shake together the peanut butter, honey, ginger, soy sauce, vinegar, and sesame oil until mixture is smooth and creamy. If you want a thinner dressing, simply stir in a teaspoon or two of water.
  4. Drizzle the quinoa salad with the dressing and toss to combine.
  5. Serve chilled or at room temperature with lime wedges if desired.
Recipe Notes

375 calories per serve

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