Name: Quinoa Crunch Salad with Peanut Dressing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Fusion
Ingredients: 1 cup uncooked quinoa (rinsed); 2 cups water or vegetable broth; 1 red bell pepper, diced; 1 cup shredded carrots; 1 cup shredded purple cabbage; 1 cup cucumber, diced; 1/2 cup edamame (shelled, cooked); 1/4 cup green onions, sliced; 1/4 cup chopped cilantro; 1/4 cup roasted peanuts, chopped; 1/3 cup creamy peanut butter; 2 tablespoons soy sauce (or tamari); 1 tablespoon rice vinegar (or lime juice); 1 tablespoon honey or maple syrup; 1 teaspoon sesame oil; 1 clove garlic, minced; 1/4 teaspoon grated fresh ginger; 2–4 tablespoons warm water (to thin)

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Quinoa Crunch Salad with Peanut Dressing a fresh and vibrant salad that combines protein-packed quinoa with crisp, colorful vegetables and a rich, creamy peanut dressing. This dish is full of flavor and texture—perfect for meal prep, lunch, or a light dinner. I like how the tangy dressing brings all the components together, creating a satisfying and nutritious bowl that feels as good as it tastes.

Quinoa Crunch Salad with Peanut Dressing

Ingredients

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

For the Salad:

1 cup uncooked quinoa (rinsed)

2 cups water or vegetable broth

1 red bell pepper, diced

1 cup shredded carrots

1 cup shredded purple cabbage

1 cup cucumber, diced

½ cup edamame (shelled, cooked)

¼ cup green onions, sliced

¼ cup chopped cilantro

¼ cup roasted peanuts, chopped (for crunch)

For the Peanut Dressing:

⅓ cup creamy peanut butter

2 tablespoons soy sauce (or tamari)

1 tablespoon rice vinegar (or lime juice)

1 tablespoon honey or maple syrup

1 teaspoon sesame oil

1 clove garlic, minced

¼ teaspoon grated fresh ginger

2–4 tablespoons warm water (to thin)

Directions

I start by cooking the quinoa: in a medium pot, I combine the rinsed quinoa and water (or broth), bring it to a boil, then reduce the heat, cover, and let it simmer for 15 minutes. Once done, I let it sit for 5 more minutes, then fluff it with a fork and set it aside to cool.

While the quinoa is cooking, I prep all the vegetables—dicing the red bell pepper and cucumber, shredding the cabbage and carrots, and slicing the green onions.

To make the dressing, I whisk together the peanut butter, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, garlic, and ginger. I add warm water gradually until the dressing is smooth and pourable.

In a large mixing bowl, I combine the cooled quinoa, all the prepped vegetables, edamame, chopped cilantro, and half of the peanuts.

I pour the peanut dressing over the salad and toss everything together until well-coated.

Just before serving, I sprinkle the remaining peanuts and a bit of extra cilantro on top for a final touch.

Servings and timing

Servings: 6 servings

Prep Time: 20 minutes

Cooking Time: 15 minutes

Total Time: 35 minutes

Calories per serving: 320 kcal

Variations

I like how customizable this salad is. Sometimes I swap out the edamame for chickpeas or use spiralized zucchini instead of cucumber. To make it spicier, I add a dash of sriracha to the dressing. For a more citrusy twist, lime juice replaces vinegar perfectly. If I'm not keeping it vegan, I’ll occasionally toss in some shredded chicken for extra protein.

Storage/Reheating

I store the salad (undressed) in an airtight container in the refrigerator for up to 4 days. The dressing keeps well separately for about a week. When ready to eat, I just toss the salad with the dressing. If it’s already dressed, I recommend eating it within 2 days to keep the veggies crunchy. No reheating needed—this salad is best served cold.

FAQs

How do I cook quinoa so it's fluffy and not mushy?

I use the 2:1 water-to-quinoa ratio and let it simmer covered, then rest off-heat. Fluffing it with a fork after resting ensures it's light and fluffy.

Can I make this salad ahead of time?

Yes, I often prep the components ahead of time and store them separately. I dress the salad just before serving to keep everything crisp.

Is this salad suitable for vegans?

Absolutely. I just use maple syrup instead of honey to keep it fully plant-based.

What if I don’t have fresh ginger?

Ground ginger can work in a pinch—use about ⅛ teaspoon in place of fresh.

Can I use another grain instead of quinoa?

Yes, I sometimes substitute couscous, farro, or brown rice when I’m out of quinoa. Just adjust cooking times accordingly.

Conclusion

This Quinoa Crunch Salad with Peanut Dressing is one of my favorite ways to enjoy a colorful, nourishing, and flavor-packed meal. It’s simple to prepare, full of texture, and adaptable to whatever veggies or grains I have on hand. Whether I’m meal prepping or serving it fresh, it never fails to impress.

Recipe:

Quinoa Crunch Salad with Peanut Dressing

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Author: Cheryl
Total Time: 35 minutes
Yield: 6 servings
Diet: Gluten Free

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Description

A vibrant, protein-packed salad featuring quinoa, fresh vegetables, and a creamy, tangy peanut dressing. Perfect for meal prep, lunch, or a light dinner.

Instructions

In a medium pot, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
Remove from heat and let sit for 5 minutes. Fluff with a fork and set aside to cool.
While quinoa is cooking, prepare the vegetables: dice red bell pepper and cucumber, shred cabbage and carrots, and slice green onions.
In a bowl, whisk together peanut butter, soy sauce, rice vinegar or lime juice, honey or maple syrup, sesame oil, garlic, and ginger. Add warm water gradually until smooth and pourable.
In a large mixing bowl, combine cooled quinoa, vegetables, edamame, cilantro, and half of the chopped peanuts.
Pour the peanut dressing over the salad and toss until everything is well-coated.
Garnish with the remaining chopped peanuts and extra cilantro before serving.