Thai Quinoa Salad with Peanut Dressing

This salad is so fresh and vibrant and it has quickly become one of our favourites. Packed full of Thai flavours, this is a real summer BBQ winner. 

1 cup cooked quinoa 

¼ head white cabbage; shredded 

¼ head purple cabbage; shredded 

1 cup cherry tomatoes; halved 

1 large carrot; finely sliced or grated 

1 cup snow peas; topped and tailed 

1 cup bean sprouts 

1 cup fresh coriander leaves 

1 cup fresh mint leaves 

1 cup fresh basil leaves 

1/2 cup peanuts; roughly chopped to serve 

garnish with lime wedges 

Cook quinoa as per packet instructions & allow to cool. Combine all salad ingredients in a large bowl.  Toss to combine and drizzle with spicy peanut dressing. Sprinkle with crushed peanuts and fresh lime. 

Spicy Peanut Dressing

½ cup peanut butter 

2cm ginger; grated 

1 garlic clove; crushed 

1 red chili; deseeded & finely diced 

2 tbsp tamari 

juice of 1 fresh lime 

2 tbsp stevia 

¼ cup coconut milk

To make the dressing whisk together peanut butter, ginger, garlic, chili, tamari, lime juice, coconut sugar and 1/4 cup coconut milk in a medium sized bowl until combined well. 

If you would like more liquid in your dressing add another 1/4 cup of coconut milk. 

This recipe is from the recently published Nurture & Nourish Cookbook by WLS, available here.

Energy: 7634.7 kJ, Protein: 80.5g, Fat: 120.1g, CHO: 86.3g, Sugars: 50.5g