Save
This is the kind of veggie-packed quinoa bowl that totally hits the spot. It's crisp, full of colorful crunch, and the peanut sauce ties it all together with creamy goodness. You can serve it up as a meal on its own or as a filling side—either way, it disappears fast at my table.
Brought this out for a chill weekend get-together and it was gone in no time. Now it's what I make when I want an easy lunch that's actually exciting to eat.
Tasty Ingredients
- Optional grilled chicken thighs: toss these in if you want extra heartiness—they stay juicy and add big flavor
- Crushed peanuts: finish with a crunchy salty hit—roasted ones are best
- Garlic: gives the dressing a bright bold kick—always use fresh cloves
- Chili crisp oil: brings a little heat and tasty pops—up to you how spicy you want it
- Honey: adds mellow sweetness—local honey gives nice depth
- Lime: lifts all the flavors—pick limes that feel nice and heavy
- Soy sauce: gives a savory boost—go with the low-sodium kind
- Rice wine vinegar: brightens things up—unseasoned is the way to go
- Sesame oil: just a little bit goes far for toasty flavor
- Peanut butter: this makes the dresssing rich and creamy—drippy natural works best
- Green onions: slice up both green and white for a light bite
- Cilantro: brings a fresh herby punch—leaves should smell bright and look green
- Snap peas: super crisp and sweet—find ones that snap when you bend them
- Carrots: extra crunch and a touch of sweetness—thin matchsticks make them easy to eat
- Bell peppers: add juicy crispness and color—choose firm, glossy ones
- Red cabbage: mega crunch and a pop of purple—pick heavy tight heads
- Quinoa: hearty and protein-rich—pre-rinsed makes things faster
Easy-To-Follow Steps
- Top and Serve:
- Chicken fan? Pile the slices on top of your salad. Toss on some peanuts and cilantro for crunch and color, then finish off with the last bit of peanut sauce right before digging in.
- Assemble the Salad:
- Grab a big bowl and throw in your quinoa and all those colorful veggies. Pour most of the dressing in, but save a little for later. Toss everything so the dressing coats each piece and the flavors mix well.
- Prep the Vegetables:
- Chop red cabbage, carrots, and peppers into skinny matchsticks for easy munching. Cut snap peas into bite-size pieces, slice green onions thin, and give the cilantro a rough chop. Keep items apart if you want to build a rainbow in your bowl!
- Grill the Chicken Optional:
- If you're adding chicken, rub thighs with oil, salt, and pepper. Grill on medium high about six minutes per side until they're juicy and the inside is cooked through (aim for 175 F). Let them relax a bit before cutting into thin slices—that keeps 'em tender.
- Make the Peanut Dressing:
- Toss peanut butter, soy sauce, vinegar, sesame oil, lime juice, water, honey, chili crisp, and garlic into your blender or food processor. Blend until it turns creamy and smooth—usually just a minute or so. Taste and tweak the lime or chili until it's zingy how you like.
- Cook the Quinoa:
- Measure out your quinoa, give it a rinse if needed, and pour it into a pot with twice as much water. Cook on a low simmer until you see little tails and the grains look see-through, about fifteen minutes. Cover and let it sit a few minutes, then fluff and let it cool before you mix it with the veggies.
Save
Don't skip the chili crisp. It's my secret weapon for making the flavors pop. The first time I mixed it in, the whole salad vanished in a flash and everyone wanted the trick. Now I can't make it without a backup jar in the pantry.
Storage tips
This quinoa bowl stays fresh up to four days in the fridge, just toss it in a sealed container. Stash the dressing separately if you've got leftovers so the veggies stay crunchy. I also like to portion it out for grab-and-go lunches.
Ingredient swaps
Not feeling quinoa? Try cooked farro or brown rice instead. Any crunchy veggie can go in—think radish, cucumber, or even broccoli stems if you see them at the market. For a nut-free twist on the dressing, sunflower seed butter totally works too.
How to serve it
Eat it on its own for lunch or plate next to some grilled tofu or chicken. For a fun spin, pile the mix into lettuce cups or toss it on greens picnic-style. Try topping with sesame seeds or an extra squeeze of lime to brighten things up even more.
Save
More about its roots
Quinoa's been fueling folks in the Andes for ages, prized as a power-packed superfood. Peanut sauces are a classic in places from Africa to Southeast Asia, adding rich comfort to everything from noodles to bowls. Put the two together and you've got a world-spanning mashup right in your kitchen.
Recipe FAQs
- → How should leftovers be stored?
Store in the fridge in a tight container. You'll get the best texture if you keep the dressing separate—plan for 3 days max.
- → Can I serve this dish warm or cold?
It's tasty chilled but you can totally eat it at room temp if that's your thing.
- → What vegetables work best in this dish?
Carrots, bell pepper, green onion, snap peas, and red cabbage bring the crunch and color here.
- → How can I make this dish vegetarian?
Just skip the grilled chicken, or swap it with whatever plant-based protein you like best.
- → Is there a substitute for peanut butter in the dressing?
If you need an alternative, almond or sunflower seed butter works great for a fresh spin or if you're avoiding peanuts.
- → Can I make this salad ahead of time?
You sure can—just keep each part on its own, and then throw it all together when you want to eat so the veggies don't get soggy.