Comments 32

Cleansing my Conscience – Quinoa Salad with Peanut Ginger Dressing

After “slightly” indulging on the bank holiday weekend (barbecues & brunches), I’m in need of a healthy…salad!!! But nothing plain please! The transition between weekend and working week is hard enough.
This recipe is definitely not plain, quite the opposite and extremely delicious…

The Salad
170g quinoa
5dl water
1 red pepperoni
1/2 red onion (forgot to put on my shopping list)
1/4 red cabbage
2 carrots
1 bunch of coriander (none in the shop so I substituted it with mint)
70g cashew nuts
The Dressing
65g peanut butter
1 tbsp honey
1 piece of grated ginger
3 tbsp soyasauce
1 tbsp red wine vinegar
1 tsp sesame oil
1 tsp olive oil
water if needed

Cook the Quinoa in water and leave to cool down. In the meantime chop up the veggies and start the dressing. Warm the peanut butter and honey until liquid (be careful as my first batch burnt to the bottom of the pan), leave to cool and add the rest of the ingredients. If the dressing is to thick, just add water until you achieve a consistency you like.

Things don’t always go to plan, as you might have noticed by the ingredients (and the first batch of dressing), but can still turn out alright…





  1. Just had this for our lunch. Wow, very much yum! 🙂
    Will be making it again soon.

    Substituted the honey for a plant based one and wasn’t sure you did with the limes, otherwise followed along as best I could.

    Liked by 1 person

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