Quinoa Crunch Salad with Peanut Dressing

Why You’ll Love Quinoa Crunch Salad with Peanut Dressing Recipe

This salad is fresh, colorful, and incredibly satisfying. The combination of crunchy vegetables, nutty quinoa, and rich peanut dressing creates a meal that’s wholesome yet indulgent. It’s naturally gluten-free, easily adaptable for vegans, and can be customized with your favorite vegetables or proteins. Plus, it’s great for meal prep—store it in the fridge and enjoy for days without losing texture or flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked quinoa

• Red cabbage, shredded

• Carrots, julienned or shredded

• Bell peppers, thinly sliced

• Cucumbers, chopped

• Green onions, chopped

• Fresh cilantro or parsley, chopped

• Roasted peanuts, chopped (optional for garnish)

Peanut Dressing:

• Creamy peanut butter

• Soy sauce or tamari

• Rice vinegar or lime juice

• Honey or maple syrup

• Fresh ginger, grated

• Garlic, minced

• Warm water (to thin)

Directions

1. Cook quinoa according to package instructions. Let cool completely before adding to the salad.

2. Prepare the vegetables and place them in a large mixing bowl with the cooled quinoa.

3. In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, ginger, garlic, and warm water until smooth and creamy.

4. Pour the dressing over the salad ingredients and toss until everything is evenly coated.

5. Garnish with chopped roasted peanuts and fresh herbs before serving.

Servings and timing

Serves 4.
Preparation time: 20 minutes
Cooking time: 15 minutes (for quinoa)
Total time: 35 minutes

Variations

• Protein Boost: Add grilled chicken, shrimp, tofu, or edamame.

• Extra Crunch: Mix in sunflower seeds or crispy chickpeas.

• Spicy Kick: Add sriracha or chili flakes to the dressing.

• Tropical Twist: Stir in diced mango or pineapple for sweetness.

• Leafy Greens: Toss with spinach, kale, or mixed greens for more volume.

Storage/Reheating

Store the salad in an airtight container in the refrigerator for up to 4 days. Keep the dressing separate if you prefer to maintain maximum crunch. No reheating is necessary—this salad is best enjoyed cold or at room temperature.

FAQs

Can I use another grain instead of quinoa?

Yes, try bulgur, farro, couscous, or brown rice.

Can I make the peanut dressing ahead of time?

Yes, store it in the fridge for up to 1 week; whisk or shake before using.

Is this salad vegan?

It is if you use maple syrup instead of honey.

Can I use natural peanut butter?

Yes, but stir well before measuring to ensure it’s smooth and blended.

How do I make it nut-free?

Use sunflower seed butter or tahini instead of peanut butter, and skip the peanut garnish.

Can I serve this warm?

Yes, but it’s traditionally enjoyed chilled or at room temperature for the best crunch.

Do I need to rinse quinoa before cooking?

Yes, rinsing removes the bitter coating called saponin.

Can I freeze quinoa salad?

Freezing is not recommended as the vegetables will lose their crunch.

What if the dressing is too thick?

Add a bit more warm water or lime juice until it reaches your desired consistency.

Can I add leafy greens?

Yes, spinach, arugula, or shredded kale make great additions.

Conclusion

Quinoa crunch salad with peanut dressing is a fresh, flavorful way to enjoy a wholesome meal that doesn’t compromise on taste or texture. With its colorful mix of vegetables, hearty quinoa base, and creamy dressing, it’s perfect for quick lunches, picnics, or a light dinner. Once you try it, you’ll want to keep it on regular rotation for both its flavor and convenience.