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.

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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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.

Notes

Use maple syrup instead of honey to keep it vegan.

Store undressed salad and dressing separately for best texture.

Swap edamame for chickpeas or add spiralized zucchini for variation.

Add sriracha to the dressing for a spicy kick.

Couscous, farro, or brown rice can be used instead of quinoa.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Salad
Method: Stovetop
Cuisine: Fusion

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 6g
Sodium: 410mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 5g
Protein: 10g
Cholesterol: 0mg