Cook rinsed quinoa as per packet directions. Allow to cool.
Toss the cabbage, capsicum, onion, carrot, and coriander with the quinoa. Garnish with cashews.
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.
Drizzle the quinoa salad with the dressing and toss to combine.
Serve chilled or at room temperature with lime wedges if desired.
Recipe Notes
375 calories per serve
Print Recipe
Rainbow quinoa salad with Thai satay dressing
Votes: 12
Rating: 4.17
You:
Rate this recipe!
Servings
serves
Ingredients
1/2cupquinoauncooked
1cupshredded purple cabbage
1/2red capsicumdiced
1/4red oniondiced
1carrotgrated
2tbspfresh corianderchopped
2tbspcashew nutsunsalted, chopped
2tbsppeanut butter
2tsphoney
1tspfresh gingergrated
2tspsoy saucesalt reduced
1tspred wine vinegar
1tspsesame oil
Servings
serves
Ingredients
1/2cupquinoauncooked
1cupshredded purple cabbage
1/2red capsicumdiced
1/4red oniondiced
1carrotgrated
2tbspfresh corianderchopped
2tbspcashew nutsunsalted, chopped
2tbsppeanut butter
2tsphoney
1tspfresh gingergrated
2tspsoy saucesalt reduced
1tspred wine vinegar
1tspsesame oil
Votes: 12
Rating: 4.17
You:
Rate this recipe!
Instructions
Cook rinsed quinoa as per packet directions. Allow to cool.
Toss the cabbage, capsicum, onion, carrot, and coriander with the quinoa. Garnish with cashews.
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.
Drizzle the quinoa salad with the dressing and toss to combine.
Serve chilled or at room temperature with lime wedges if desired.