Quinoa Veggie Peanut Dressing

This quinoa veggie salad with peanut dressing packs in everything I want for a feel-good lunch. It is fresh and crunchy, bursting with colorful vegetables, and tossed in a creamy punchy dressing that brings it all together beautifully. I love how it works as both a main and a hearty side and it never fails to please everyone at the table.

I first served this at a weekend potluck and watched everyone go back for seconds. Now it is my go-to for make-ahead lunches I know I will actually look forward to.

Ingredients

• Quinoa: brings hearty whole grain texture and complete protein. Look for pre-rinsed to save a step
• Red cabbage: gives serious crunch and vibrant color. Always pick heads that feel heavy and tight
• Bell peppers: add sweetness and pop. Choose firm bright peppers for the best flavor
• Carrots: give crunch and natural sweetness. Thin matchsticks look pretty and are easy to eat
• Snap peas: add sweet crisp freshness. Opt for ones that snap easily and are plump
• Cilantro: boosts fresh herby flavor. The leaves should be deep green and fragrant
• Green onions: build sharpness and add a mild bite. Use both the green and white parts
• Peanut butter: creates creamy nutty richness in the dressing. Natural and drippy works best for smoothness
• Soy sauce: adds salt and umami. Low-sodium keeps it from overpowering
• Rice wine vinegar: brings tang. Look for unseasoned for a clean taste
• Sesame oil: delivers deep toasty flavor. Just a little goes a long way
• Lime: brightens everything up. Juicy limes feel heavy for their size
• Honey: gives subtle sweetness. Local and raw honey adds complexity
• Chili crisp oil: adds fun heat and flavor pops. Adjust amount for spice level
• Garlic: wakes up the peanut dressing. Fresh cloves are a must for punch
• Crushed peanuts: finish with extra crunch. Roast and salt for maximum flavor
• Optional grilled chicken thighs: add more protein and heartiness. Thighs stay juicier than breasts

Step-by-Step Instructions

Cook the Quinoa:

Measure out your quinoa and rinse it if needed for fluffier grains. Cook with double the amount of water until the grains look translucent and the white tails pop out which usually takes about fifteen minutes on a simmer. Let it stand covered for a few more minutes then fluff with a fork so it cools slightly before mixing with the veggies

Make the Peanut Dressing:

Place all dressing ingredients peanut butter soy sauce rice wine vinegar sesame oil lime juice water honey chili crisp and garlic into a strong blender or food processor. Blitz on high until everything is smooth creamy and silky which should take about sixty seconds. Taste and adjust lime or chili for the zing you love

Grill the Chicken Optional:

If you are adding chicken season thighs with olive oil salt and pepper. Prepare a grill or grill pan over medium high heat and cook chicken about six minutes per side until juicy and the internal temp hits one hundred seventy five. Rest the meat for ten minutes before slicing thin so it stays tender

Prep the Vegetables:

Use a sharp knife or mandolin to thinly slice red cabbage carrots and bell peppers into narrow matchsticks for crunch in every bite. Slice snap peas into half inch pieces green onions into thin rounds and chop cilantro leaves. Keep everything separate so you can layer color into the salad

Assemble the Salad:

Add the cooked quinoa and all the prepped vegetables into a huge mixing bowl. Pour in the peanut dressing but hold back a little for a final drizzle. Toss well so every grain and veggie glistens with sauce and all the flavors marry together

Top and Serve:

If you made chicken layer the sliced meat on top of the salad. Sprinkle extra cilantro and crushed peanuts over everything for wow factor crunch and serve with a swoosh of the reserved peanut sauce

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The chili crisp in the dressing is my secret flavor booster. The first time I added it the salad disappeared in minutes and people kept asking what made it so addictive. Now it never leaves my rotation and I always stock an extra jar for emergencies.

Storage tips

Quinoa salad keeps for up to four days in the fridge and is best stored in a covered container. If you know you will have leftovers keep dressing on the side so the veggies stay crisper. I also like to prep extra and pack single servings for grab and go lunches

Ingredient substitutions

You can swap in cooked farro or brown rice for the quinoa if you prefer another grain. Any crunchy vegetables work well so try thinly sliced radish cucumber or even broccoli stems when in season. For a nut free dressing go with sunflower seed butter instead

Serving suggestions

This salad is great as a lunch on its own or as a side to grilled meats or tofu. For extra flair pile onto a bed of greens or serve inside lettuce cups for picnic ready finger food. A sprinkle of toasted sesame seeds or even a squeeze of extra lime right before eating really wakes everything up

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Cultural and historical context

Quinoa comes from the Andes and has been cherished by South American cultures for centuries as a powerhouse crop. Peanut sauces pop up in cuisines from Southeast Asia to Africa and bring a cozy richness to all kinds of salads bowls and noodles. Combining the two in a salad gives you a truly global bowl

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, assemble the components separately and mix before serving to keep vegetables crisp.

→ Is there a substitute for peanut butter in the dressing?

Try almond or sunflower butter for a different nutty flavor if preferred or for allergies.

→ How can I make this dish vegetarian?

Simply omit the grilled chicken or replace with your favorite plant-based protein.

→ What vegetables work best in this dish?

Red cabbage, carrots, bell peppers, snap peas, and green onions provide crunch and color.

→ Can I serve this dish warm or cold?

This dish tastes great cold, but you can also enjoy it at room temperature.

→ How should leftovers be stored?

Store in an airtight container in the fridge for up to 3 days. Keep dressing separate for best texture.