Rainbow quinoa salad with Thai satay dressing
Servings
2serves
Servings
2serves
Ingredients
  • 1/2cup quinoauncooked
  • 1cup shredded purple cabbage
  • 1/2 red capsicumdiced
  • 1/4 red oniondiced
  • 1 carrotgrated
  • 2tbsp fresh corianderchopped
  • 2tbsp cashew nutsunsalted, chopped
  • 2tbsp peanut butter
  • 2tsp honey
  • 1tsp fresh gingergrated
  • 2tsp soy saucesalt reduced
  • 1tsp red wine vinegar
  • 1tsp sesame oil
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

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