Description
A fresh, satisfying quinoa salad with crunchy vegetables and a creamy peanut dressing, perfect for meal prep and packed with protein. Vegan and gluten-free!
Ingredients
Salad Ingredients
- 1 cup Quinoa (white, red, or tri-color) (Rinse before cooking)
- 2 cups Water (For cooking quinoa)
- 2 cups Cabbage (red or green, or a mix) (Thinly chopped)
- 1 cup Carrots (shredded or ribboned)
- 1 cup Cucumber (Chopped for crunch)
- 1 cup Bell pepper (Any color, thinly sliced)
- 4 stalks Green onions (Sliced)
- 1/4 cup Cilantro (Optional, can skip if not a fan)
- 1/2 cup Roasted peanuts (or cashews) (For topping)
- 1 cup Edamame or baked tofu (Optional, for extra protein)
Peanut Dressing Ingredients
- 1/3 cup Peanut butter
- 2 tablespoons Lime juice
- 1-2 tablespoons Soy sauce or tamari
- 1 tablespoon Maple syrup (Adjust for sweetness)
- 1 teaspoon Sesame oil
- 1 clove Garlic (Grated)
- 1 teaspoon Ginger (Grated)
- to taste Sriracha or chili flakes (For heat (optional))
Instructions
Cook Quinoa
- Rinse the quinoa in a fine mesh strainer for 20 to 30 seconds to remove bitterness.
- In a pot, combine 1 cup quinoa with 2 cups water and a pinch of salt.
- Bring it to a boil, then reduce to a simmer and cover.
- Cook for 12 to 15 minutes, or until water is absorbed.
- Turn off heat and let sit covered for 5 minutes.
- Fluff with a fork and cool on a plate or baking sheet.
Make Peanut Dressing
- In a bowl, mix 1/3 cup peanut butter, 2 tablespoons lime juice, 1-2 tablespoons tamari, 1 tablespoon maple syrup, 1 teaspoon sesame oil, grated garlic, and grated ginger.
- Add warm water, a tablespoon at a time, until the sauce is pourable.
- Adjust seasoning with salt or more lime juice as needed.
Assemble Salad
- Add the cooled quinoa to a large bowl.
- Chop the veggies: thinly slice cabbage, cucumbers, and peppers; slice green onions.
- Add the chopped veggies and edamame or tofu to the bowl with quinoa.
- Pour dressing over the salad and toss gently, starting with a little dressing.
- Top with peanuts and cilantro just before serving.
Notes
For meal prep, store dressing separately to retain crunch. Keep toppings like peanuts and cilantro aside until serving. Use a large bowl for easy mixing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Meal Prep, Salad
- Cuisine: Gluten-Free, Thai, Vegan