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