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Coconut Rice & Quinoa Salad

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

12.6g

Energy (kJ)

1918kJ

Energy (kcal)

459kcal

Carbohydrate incl. fibre (g)

56.7g

Carbohydrate excl. fibre (g)

50.9g

Sugar (g)

9.2g

Fibre (g)

5.8g

Fat (g)

22.8g

Saturated fat (g)

4.2g

Unsaturated fat (g)

15.0g

Total

50.6g

7672kJ

1835kcal

226.7g

203.6g

36.9g

23.1g

91.2g

16.8g

60.1g

  • 1 packet Continental Thai Coconut & Lemon Grass Rice
  • ¼ cup quinoa, rinsed thoroughly
  • 1½ cups (375ml) hot water
  • 2 tablespoons lime juice
  • 2 tablespoons sweet chilli sauce
  • 1 teaspoon chopped or pureed ginger
  • 1 avocado, sliced
  • 1 red or yellow capsicum, diced
  • 2 cups finely shredded kale or cabbage
  • ½ cup toasted cashew nuts
  • ¼ cup pepitas
  • ½ cup coriander leaves
  • 1 Place Rice, rinsed quinoa and boiling water in a saucepan and bring to the boil. Cover and simmer gently for 10 minutes. Stir, replace lid and stand for 2 minutes.
  • 2 Stir through lime juice, sweet chilli sauce and ginger. Allow to cool slightly before refrigerating until cold.
  • 3 Layer rice, avocado, capsicum, kale, nuts, pepitas and coriander leaves into a serving bowl.
  • 4 Delicious served with barbecued fish.