Crunchy quinoa salad with Thai-inspired peanut sauce is a delicious, plant-based meal to prep for the week. Filled with a rainbow of veggies and feel-good ingredients.
Crunchy Quinoa Salad
This nutrient-packed crunchy quinoa salad is made with a rainbow of vegetables and tossed in a Thai-inspired peanut sauce. Plus its packed with plant-based protein and complex carbs, making it the perfect meal prep to stock your fridge with.
You can serve this salad as a main dish or side dish with your favorite proteins, like tofu, tempeh or salmon. I serve it cold or at room temperature, and it truly tastes better the longer it sits!
I try to prepare a nourishing salad weekly for my lunches, especially one that can be made in advance and enjoyed throughout the week. This crunchy quinoa salad is packed with so many feel-good ingredients, and can be made up to 5 days in advance.
You can serve it alone since both the quinoa and edamame provide some protein, but I love it with a side of crispy tofu or salmon.
What you’ll need to make crunchy quinoa salad:
- Quinoa- you can also sub your favorite grain, like farro, barley or wild rice
- Crunch veggies: red bell pepper, cabbage, carrots and scallions
- Roasted peanuts
- Edamame
- Cilantro
- Homemade creamy peanut sauce- you can also use tahini or almond butter as a base
The Thai-inspired peanut sauce is one of my favorite dressings to keep on hand. I love it on salads, drizzled over tofu, or as a dipping sauce for summer rolls.
If you’re looking for a good nourishing salad, this quinoa salad always hits the spot. It’s the perfect meal prep to keep in your fridge for an easy lunch during the week!
I can’t wait for you guys to try it. You can tag me on Instagram if you do!
More quinoa recipes you’ll love:
Mediterranean Quinoa Salad
Fall Quinoa Salad with Apricot Vinaigrette
Quinoa Veggie Burgers
Crunchy Quinoa Salad
Ingredients
- 1 cup dry quinoa
- 2 cups vegetable broth, or water
- 1 1/2 cups shredded purple cabbage
- 1 cup shelled edamame
- 1 bell pepper
- 3 scallions
- 2 carrots, peeled
- 1/3 cup roasted peanuts
- Handful cilantro
Peanut Dressing
- 1/4 cup peanut butter, or use tahini
- 2 tbsp low-sodium soy sauce
- 1 tbsp lime juice
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sriracha
- 1 tsp grated ginger
- 1 clove garlic
- 1 -2 tbsp of water, as needed
- Pinch salt
Directions
- Add the quinoa into a small pot with 2 cups of vegetable broth or water. Cover the pot and bring to a boil. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes until all of the liquid is absorbed. Let it rest for 10 minutes then fluff the quinoa with a fork and season lightly with salt.
- While the quinoa cooks, thinly slice or chop the bell peppers, scallions and carrots. Add them to a bowl with the shredded cabbage, peanuts and cilantro. Mix in the quinoa once its ready.
- Prepare the peanut sauce by blending all of the sauce ingredients together in a small blender or using an immersion blender.
- Pour over the salad and mix well. Garnish with extra peanuts and cilantro.
- Store leftovers in the fridge for up to 5 days. Serve cold or at room temperature.
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