Coconut Lime Quinoa Salad

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Coconut Lime Quinoa Salad

A fresh cabbage slaw coated in a tahini lime dressing with fresh basil, toasted coconut & seeds served on quinoa.

Ingredients to serve 2

  • ½ x cucumber – cut into matchstick (5mm)
  • ½ x carrot – trim ends & peel
  • 1 x limes – zest & juice
  • ½ cup x quinoa
  • 1 tbsp x coconut flakes
  • 1 tbsp x pumpkin seeds
  • 2 tbsp x tahini
  • 1⁄16 x cabbage – slice very thinly
  • ½ x red onion – peel & slice thinly
  • ½ x fresh basil
  • 3g x cashews – chop roughly
  • 15g x salt & pepper (from your pantry)

Ingredients to serve 4

  • 1 x cucumber – cut into matchstick (5mm)
  • 1 x carrot – trim ends & peel
  • 2 x limes – zest & juice
  • 1 cup x quinoa
  • 2 tbsp x coconut flakes
  • 2 tbsp x pumpkin seeds
  • 4 tbsp x tahini
  • ⅛ x cabbage – slice very thinly
  • 1 x red onion – peel & slice thinly
  • 1 x fresh basil
  • 5g x cashews – chop roughly
  • 30g x salt & pepper (from your pantry)


Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Cucumber & carrot matchsticks: Cut in half crossways. Then cut each half lengthways into slices (5mm thick) and cut each slice into matchsticks (5mm).

Step 3

Limes: Using the fine side of the box grater, grate the peel to create zest. Cut in half and juice.

Step 4

Quinoa: Place a pot on medium-high heat and add the quinoa with boiling water (2 cups for 4; 1 cup for 2) and a pinch of salt. Bring to the boil and cover, turn down the heat and simmer (gently boil) for 15 minutes, until all the water is absorbed.

Step 5

Coconut flakes & pumpkin seeds: Place in a dry pan on high heat and toast for 2-3 minutes until the coconut flakes are lightly browned and most of the pumpkin seeds have popped. Shake the pan to make sure they don’t burn.

Step 6

Cabbage slaw: To make the dressing, mix together the tahini, lime zest, lime juice and water (4 tbsp for 4; 2 tbsp for 2). Season with salt and pepper. Mix the cabbage with the carrot, cucumber and red onion, then add the dressing and mix through.

Step 7

Serve the quinoa topped with the cabbage slaw, toasted coconut flakes and pumpkin seeds, and cashew nuts. Slice the basil leaves thinly and sprinkle over.

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