Save
This vibrant quinoa veggie salad with peanut dressing has become my go-to meal prep recipe for busy weeks. The combination of crunchy vegetables, protein-packed quinoa, and creamy peanut sauce creates a satisfying bowl that gets better as it sits in the fridge.
I first created this recipe during a particularly hot summer when I wanted something filling yet refreshing. My family immediately requested it become part of our regular rotation the vibrant colors alone make everyone excited for dinner.
Ingredients
- Quinoa: forms the hearty base provides complete protein and a subtle nutty flavor
- Red cabbage: adds gorgeous color and stays crunchy for days
- Bell peppers: bring sweetness and vitamin C choose different colors for visual appeal
- Carrots: provide natural sweetness and a satisfying crunch
- Snap peas: deliver a fresh garden flavor and delightful texture
- Cilantro: brightens the entire dish with its distinctive flavor
- Green onions: offer a mild onion flavor without overpowering
- Peanut butter: creates the creamy base for the dressing use natural for best results
- Soy sauce: adds that essential umami depth low sodium works well too
- Rice wine vinegar: balances the richness with subtle acidity
- Sesame oil: contributes complex nuttiness a little goes a long way
- Lime juice: brings essential brightness that makes the flavors pop
- Honey: balances the savory elements with just enough sweetness
- Chili crisp oil: adds texture and a gentle heat adjust to taste
- Garlic: infuses the dressing with aromatic depth
Step-by-Step Instructions
- Cook the Quinoa:
- Simmer 2 cups quinoa according to package directions until the spiral germ appears and quinoa is tender but still has a slight bite. Allow it to cool completely before combining with vegetables this prevents wilting and ensures the perfect texture.
- Prepare the Peanut Dressing:
- Combine all dressing ingredients in a blender and process until completely smooth. The consistency should be pourable but thick enough to coat the back of a spoon. If using a natural peanut butter that has separated be sure to stir it well before measuring.
- Prepare the Vegetables:
- Slice cabbage as thinly as possible a mandoline creates the perfect delicate strips. Cut carrots and bell peppers into thin matchsticks the uniform shape helps them distribute evenly throughout the salad. Slice snap peas on a diagonal to showcase their inner beauty. Finely chop cilantro including stems for maximum flavor.
- Assemble the Salad:
- Gently toss cooled quinoa with all prepared vegetables in a large bowl. The key is using your hands to ensure even distribution without crushing the delicate ingredients. Pour most of the dressing over the salad saving some for serving and toss again until everything is lightly coated.
- Add Protein Optional:
- If using chicken incorporate it now or place on top for a more dramatic presentation. Tofu or edamame work beautifully for a vegetarian version.
- Garnish and Serve:
- Top with additional cilantro crushed peanuts and a drizzle of reserved dressing for a professional finishing touch. The visual contrast makes this dish as beautiful as it is delicious.
Save
You Must Know
- Keeps beautifully in the refrigerator for up to 5 days perfect for meal prep
- High in fiber protein and essential nutrients a true superfood bowl
- Completely customizable based on seasonal vegetables
The chili crisp oil is truly my secret weapon in this recipe. I discovered it while traveling through Asia and now keep a jar permanently stocked in my pantry. The crunchy bits of chili and subtle heat transform the dressing from good to unforgettable.
Storage Tips
This salad actually improves after a day in the refrigerator as the flavors meld together. Store in airtight containers for up to 5 days for perfect grab and go lunches. The peanut dressing will thicken when refrigerated so I recommend storing a small amount separately to refresh the salad before eating.
Make Ahead Strategy
You can prep all components separately up to three days in advance. Store cooked quinoa vegetables and dressing in separate containers in the refrigerator. When ready to serve simply combine and enjoy. This makes it perfect for entertaining as you can assemble just before guests arrive.
Ingredient Substitutions
No quinoa on hand? Farro brown rice or even cauliflower rice work beautifully. For a nut free version substitute sunflower seed butter in the dressing and use sunflower seeds for garnish. The salad is equally delicious with almond butter if that's what you have available. For a lower sodium option use coconut aminos instead of soy sauce.
Save
Recipe FAQs
- → Can I make this quinoa salad ahead of time?
Yes! This salad is perfect for meal prep and actually tastes even better after the flavors have had time to meld. Store in an airtight container in the refrigerator for up to 4 days. Consider keeping some extra dressing on the side to freshen it up before serving.
- → Is there a substitute for peanut butter in the dressing?
Absolutely. For those with peanut allergies, almond butter, sunflower seed butter, or tahini make excellent substitutes. Each will create a slightly different flavor profile but will maintain the creamy texture needed for the dressing.
- → How can I make this quinoa salad vegan?
This dish is naturally vegan if you skip the optional chicken. Simply substitute the honey in the dressing with maple syrup or agave nectar for a fully plant-based meal that's packed with protein from the quinoa.
- → What's the best way to cook quinoa for this salad?
For fluffy quinoa, first rinse it well under cold water to remove any bitterness. Use a 1:2 ratio of quinoa to water, bring to a boil, then reduce heat and simmer covered for about 15 minutes until the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- → Can I customize the vegetables in this quinoa bowl?
Definitely! This salad is incredibly adaptable. Try adding edamame, cucumber, avocado, or mango for variety. In winter, roasted sweet potatoes or butternut squash make delicious additions. The key is maintaining a good balance of colors, textures, and flavors.
- → How spicy is this peanut dressing?
With 1 tablespoon of chili crisp oil, the dressing has a moderate kick. You can easily adjust the heat level by reducing or increasing the amount of chili crisp, or substituting it with sriracha or a pinch of red pepper flakes based on your preference.