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Quinoa Veggie Salad with Peanut Dressing

Quinoa Veggie Salad with Peanut Dressing

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  • Author: Maria
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Asian
  • Diet: Vegetarian

Description

This Quinoa Veggie Salad is a vibrant, nutrient-packed dish loaded with fresh crunchy vegetables, fluffy quinoa, and a creamy, flavorful peanut dressing. Perfect as a light lunch, dinner, or meal prep, this salad is both healthy and satisfying with a delicious balance of textures and flavors.

Ingredients

Scale

For the Salad:

  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 cup red bell pepper, diced
  • 1 cup cucumber, diced
  • 1 cup carrots, shredded
  • 1 cup purple cabbage, shredded
  • 1/2 cup edamame (cooked and shelled)
  • 1/4 cup green onions, sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup crushed peanuts (for garnish)
  • 1 tbsp sesame seeds (optional)

For the Peanut Dressing:

  • 1/4 cup creamy peanut butter
  • 2 tbsp soy sauce (low sodium)
  • 1 tbsp rice vinegar
  • 1 tbsp lime juice (freshly squeezed)
  • 1 tbsp honey or maple syrup
  • 1 tsp sesame oil
  • 1 tsp grated ginger
  • 1 clove garlic, minced
  • 2–3 tbsp warm water (to thin the dressing)

Instructions

Cook the Quinoa:

  1. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil.
  2. Add quinoa, reduce heat to low, cover, and simmer for 12-15 minutes, until liquid is absorbed.
  3. Remove from heat, fluff with a fork, and let cool.

Prepare the Dressing:

  1. In a bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, ginger, and garlic.
  2. Add water 1 tablespoon at a time until desired consistency is reached.

Assemble the Salad:

  1. In a large bowl, combine cooked quinoa, bell pepper, cucumber, carrots, cabbage, edamame, green onions, and cilantro.
  2. Pour peanut dressing over the salad and toss until evenly coated.

Garnish & Serve:

  1. Sprinkle with crushed peanuts and sesame seeds.
  2. Serve immediately or refrigerate for up to 3 days for meal prep.

Notes

  • Protein Boost: Add grilled chicken, shrimp, or tofu for extra protein.
  • Spicy Kick: Add ½ tsp sriracha or red pepper flakes to the dressing.
  • Meal Prep Friendly: Keeps well in the fridge for up to 3 days.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 350 kcal
  • Sugar: 8g
  • Sodium: 480mg
  • Fat: 15g
  • Saturated Fat: 3g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 6g
  • Protein: 12g
  • Cholesterol: 0mg

Find it online: https://cooktune.com/quinoa-veggie-salad-with-peanut-dressing/