If you’re looking for a salad that’s anything but boring, you’re in for a treat! This Quinoa Veggie Salad with Peanut Dressing is a vibrant, crunchy, flavor-packed dish that’s as satisfying as it is nourishing. The nutty quinoa, crisp veggies, and creamy, slightly spicy peanut dressing come together to create a salad that’s hearty enough for a meal yet light and refreshing.

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Trust me, you’re going to want to add this one to your weekly rotation!

Why You’ll Love Quinoa Veggie Salad with Peanut Dressing

This isn’t just a salad—it’s a bowl of goodness that brings color, crunch, and serious flavor to your table. Here’s why it’s a must-try:

Packed with Nutrients

Loaded with protein, fiber, and healthy fats, it keeps you full and energized.

Quick and Easy

Minimal prep and no complicated steps—perfect for busy days.

Meal-Prep Friendly

Stays fresh in the fridge, making it great for grab-and-go meals.

Customizable

Swap in your favorite veggies or add a protein boost with grilled chicken or tofu.

Irresistible Peanut Dressing

The creamy, tangy, and slightly sweet dressing ties everything together beautifully.

Ingredients in Quinoa Veggie Salad with Peanut Dressing

This salad comes together with fresh, wholesome ingredients that deliver bold flavors and great textures:

Quinoa: The base of the salad—light, fluffy, and protein-packed.

Bell Peppers: Add a pop of color and a satisfying crunch.

Carrots: Shredded for a touch of sweetness and texture.

Cucumber: Refreshing and hydrating, perfect for balance.

Edamame: A protein-rich addition that keeps the salad hearty.

Red Cabbage: Adds vibrant color and a slight crunch.

Green Onions: A mild, fresh onion flavor that complements the dressing.

Cilantro: Bright and herbaceous, but optional if you’re not a fan.

Peanuts: A crunchy topping for extra texture and nuttiness.

Peanut Dressing:

Peanut Butter: The rich, creamy base of the dressing.

Soy Sauce: Adds savory umami depth.

Lime Juice: Brightens the flavors with a hint of tang.

Honey or Maple Syrup: A touch of sweetness to balance the flavors.

Ginger & Garlic: Give the dressing a warm, aromatic kick.

Sesame Oil: Enhances the nutty flavor.

Water: Adjusts the consistency for the perfect drizzle.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Cook the Quinoa

Rinse quinoa under cold water, then cook according to package instructions. Let it cool completely.

Chop the Veggies

While the quinoa cools, finely chop bell peppers, carrots, cucumber, cabbage, and green onions.

Make the Dressing

Whisk together peanut butter, soy sauce, lime juice, honey, garlic, ginger, sesame oil, and water until smooth. Adjust consistency if needed.

Assemble the Salad

In a large bowl, combine quinoa, veggies, and edamame. Drizzle with the peanut dressing and toss to coat.

Finishing Touches

Top with chopped peanuts and fresh cilantro. Serve immediately or chill for later.

How to Serve Quinoa Veggie Salad with Peanut Dressing

As a Light Lunch

Enjoy it on its own for a fresh, satisfying meal.

With a Protein Boost

Pair with grilled chicken, shrimp, tofu, or chickpeas for extra protein.

Stuffed in a Wrap

Turn it into a hearty wrap with whole wheat tortillas.

With Extra Crunch

Add toasted sesame seeds or crispy wonton strips for more texture.

Over Greens

Serve over a bed of spinach or arugula for an even bigger veggie boost.

Additional Tips

Make It Ahead: The flavors meld beautifully when made a day in advance.
Storage Tips: Keep in an airtight container in the fridge for up to 4 days.
Dressing Consistency: If the dressing thickens in the fridge, thin it with a splash of water or lime juice.
Nut-Free Option: Swap peanut butter for sunflower seed butter and skip the peanuts.
Spice It Up: Add a pinch of red pepper flakes or sriracha for some heat.

FAQ Section

Q1: Can I use a different grain instead of quinoa?

A1: Absolutely! Try brown rice, farro, or couscous for a variation.

Q2: Can I make this salad ahead of time?

A2: Yes! Store the salad and dressing separately, then toss together before serving.

Q3: How do I store leftovers?

A3: Keep in an airtight container in the fridge for up to 4 days.

Q4: Can I freeze this salad?

A4: It’s best fresh, but you can freeze the cooked quinoa separately.

Q5: Can I make this peanut-free?

A5: Yes! Use sunflower seed butter instead of peanut butter.

Q6: What other veggies can I add?

A6: Try adding avocado, snap peas, radishes, or roasted sweet potatoes.

Q7: Is this recipe gluten-free?

A7: Yes, just use gluten-free tamari instead of soy sauce.

Q8: Can I use a different dressing?

A8: Sure! A sesame ginger vinaigrette or tahini dressing would work well.

Q9: How can I make the dressing extra creamy?

A9: Blend it in a food processor for a super smooth consistency.

Q10: What’s the best way to serve this for a party?

A10: Serve it in a large bowl with extra dressing on the side so guests can add as much as they like.

Final Thoughts

This Quinoa Veggie Salad with Peanut Dressing is everything you want in a salad fresh, flavorful, and full of texture. Whether you’re making it for meal prep, a healthy lunch, or a side dish for a gathering, it’s guaranteed to be a crowd-pleaser. Give it a try, and don’t be surprised if it becomes your new go-to salad!