Quinoa Crunch Salad with Peanut Dressing
A fresh, colorful salad with crunchy veggies, fluffy quinoa, and a creamy-sweet peanut dressing — packed with protein and perfect for lunch or dinner.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop & Tossing
- Cuisine: Asian-Inspired
- Diet: Vegan
Ingredients
- For the salad:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1/4 cup chopped fresh cilantro
- 1/4 cup roasted peanuts, roughly chopped
- 2 green onions, sliced
- For the peanut dressing:
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or honey
- 1–2 teaspoons sriracha (optional, for spice)
- 1 clove garlic, minced
- 2–3 tablespoons warm water (to thin)
Instructions
- In a saucepan, bring quinoa and water (or broth) to a boil. Reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and let cool.
- In a large bowl, combine cooled quinoa, cabbage, carrots, bell pepper, cucumber, cilantro, peanuts, and green onions.
- In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sriracha, garlic, and enough warm water to reach desired consistency.
- Pour dressing over salad and toss to combine.
- Serve immediately or refrigerate for up to 3 days for best flavor.
Notes
- Add grilled chicken or tofu for extra protein.
- Swap peanut butter for almond or sunflower seed butter if needed.
- This salad holds up well for meal prep.
