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Coconut Rice & Quinoa Salad

Create a simple, fresh and flavoursome salad that will be a welcome guest at any BBQ, a great side for your mid-week dinner, or a tasty light meal on its own!
  • Cook

    mins
  • Difficulty

  • Preparation time

    mins
  • serves

    people

  • 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

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

559kcal

Energy (kJ)

2339kJ

Protein (g)

18.5g

Carbohydrate incl. fibre (g)

73.7g

Carbohydrate excl. fibre (g)

64.3g

Sugar (g)

9.4g

Fibre (g)

9.4g

Fat (g)

24.9g

Saturated fat (g)

4.6g

Unsaturated fat (g)

17.9g

Monounsaturated fat (g)

12.4g

Polyunsaturated fat (g)

5.3g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

402mg

Salt (g)

1.00g

Vitamin A (IU)

10915IU

Vitamin C (mg)

177.8mg

Calcium (mg)

192mg

Iron (mg)

5.47mg

Total

2236kcal

9357kJ

73.9g

294.9g

257.2g

37.6g

37.8g

99.7g

18.3g

71.6g

49.5g

21.3g

0.0g

1mg

1607mg

4.02g

43661IU

711.2mg

770mg

21.87mg


  • 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.