Satay Quinoa Salad

Bright and flavourful with the added deliciousness of a gooey satay sauce. If you're looking for comfort, this'll no doubt hit the spot while keeping health and nutrition in check. Packed with complete protein from the edamame, this moreish salad will not only leave you feeling comforted but satisfied too.
5 from 1 vote
Prep Time 30 mins
Total Time 30 mins
Course Main Course, Salad
Cuisine Malay
Servings 6
Calories 283 kcal


  • Strainer
  • Small Pot
  • Mixing Bowl
  • Whisk



  • 1/2 cup Quinoa uncooked
  • 1 cup Water
  • 5 cups Shredded Cabbage, Broccoli, and Carrots
  • 1/2 cup Edamame Beans shelled
  • 1 cup Snow Peas sliced
  • 1 Red Capsicum thinly sliced
  • 5 Spring Onions thinly sliced
  • 1/2 cup Coriander roughly chopped
  • 1/2 cup Dry Roasted Peanuts roughly chopped, plus more for topping
  • 3 tsp Sesame Seeds
  • Lime Wedges


  • 1/3 cup Natural Peanut Butter
  • 1/4 cup Coconut Aminos
  • 3 Tbsp Lime Juice
  • 2 tsp Rice Vinegar
  • 1 1/2 tsp Hulled Tahini
  • 1 tsp Fresh Ginger minced
  • 1 clove Garlic minced
  • 1/2 tsp Red Pepper Flakes
  • 1/2 tsp Sea Salt
  • Warm water if needed


For the quinoa

  • Rinse the quinoa in a fine-mesh strainer with water.
  • In a small pot, combine the rinsed quinoa and water. Over medium heat, bring to a boil. Gently reduce the heat to medium-low and simmer until all water is absorbed.
  • Remove the quinoa from heat, cover the pot, and let it rest for 5-10 minutes. Uncover the pot and fluff the quinoa with a fork. Set it aside to cool.

For the salad and dressing

  • In a bowl combine the cabbage mix, edamame, snow peas, capsicum, spring onion, coriander, peanuts, sesame seeds, and cooled quinoa.
  • For the dressing, combine all of the ingredients and whisk/mix together well. If needed, add warm water 1 teaspoon at a time to achieve a smooth dressing like consistency. This will depend on the consistency of the peanut butter used.
  • Pour dressing over the salad and stir gently to combine.
  • To serve, top with chopped peanuts, coriander, and a squeeze of lime juice.
  • Store in an airtight container in the fridge for up to 4 days.
Keyword plant-based, wfpb

Photos by Amber Asakura

Gabrielle is an evidence-based vegan coach who believes that health transformation begins when you switch to a plant-based diet. Her mission is to help midlife women eat in alignment with who they are and what they value so that they can lead a happier, healthier and more fulfilling life.

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