Quinoa Chicken Satay Salad with Peanut Dressing

A colleague brought this to a work potluck in a glass container and it was empty before the last person arrived. Cooked quinoa tossed with chopped teriyaki chicken, roasted zucchini, red bell pepper, and carrot, all coated in a peanut dressing made from peanut butter, hot water, coconut milk, soy sauce, lime juice, honey, grated ginger, and minced garlic. Served at room temperature.

The peanut dressing is what holds the whole salad together. It coats every grain of quinoa and clings to the roasted vegetables without being heavy. The ginger and lime juice keep it from tasting like plain peanut sauce. I asked for the dressing recipe separately because I wanted to put it on everything.

Tips for Making Quinoa Chicken Satay Salad

Make the peanut dressing first

Mix half a cup of peanut butter with a quarter cup of hot water until smooth. Then add the coconut milk, soy sauce, lime juice, honey, ginger, and garlic. Whisk until combined.

The hot water loosens the peanut butter. Without it, the dressing is too thick to coat the quinoa evenly.

Roast the vegetables until just tender

Slice the zucchini, bell pepper, and carrot into even pieces. Toss with oil, salt, and pepper. Roast until al dente, not mushy.

Over-roasted vegetables turn soft and disappear into the quinoa. You want them to have a slight bite for texture contrast.

Quinoa Chicken Satay Salad with Peanut Dressing

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Kelsey Hilts {Itsy Bitsy Foodies}
• Total Time: 45 minutes
• Yield: 4 servings

Print Recipe

Pin Recipe

Description

This vibrant quinoa salad is enhanced with a creamy peanut dressing and colorful roasted vegetables, making it a nutrient-packed meal.

---

Ingredients

Units USM

• 1/2 cup peanut butter
• 1/4 cup hot water
• 1/3 cup light coconut milk
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1 tablespoon grated ginger
• 1 clove garlic, minced
• 1 cup quinoa, cooked
• 1 cup teriyaki chicken, cooked and chopped
• 1 zucchini, roasted
• 1 red bell pepper, roasted
• 1 carrot, roasted
• Salt and pepper to taste

---

Instructions

1. Prepare the peanut sauce by mixing peanut butter, hot water, coconut milk, soy sauce, lime juice, honey, ginger, and garlic until smooth.
2. Cook quinoa according to package instructions.
3. Roast zucchini, red bell pepper, and carrot until al dente.
4. Combine cooked quinoa, teriyaki chicken, and roasted vegetables in a large bowl.
5. Add peanut sauce to the salad and toss to combine.
6. Season with salt and pepper to taste.
7. Serve the salad warm, at room temperature, or chilled.

Notes

You can substitute any of your favorite vegetables for the roasted ones. The salad can be served warm, at room temperature, or chilled, making it versatile for different occasions. Adjust the peanut sauce to your taste by varying the amount of curry paste and chili oil.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 8
• Sodium: 800
• Fat: 20
• Carbohydrates: 40
• Fiber: 5
• Protein: 25
• Cholesterol: 40 mg

If You Liked This Recipe, You’ll Love These

• Thai Chicken Salad with Peanut Dressing
• Satay with Peanut Sauce
• Thai Meatballs with Peanut Satay Dipping Sauce
• Tofu Satay and Peanut Sauce

The post Quinoa Chicken Satay Salad with Peanut Dressing appeared first on Honest Cooking and Travel.