Quinoa Veggie Peanut Dressing (Printable Version)
Quinoa, crisp veggies, and creamy peanut dressing combine for a fresh, flavorful, and satisfying dish.
# Ingredients:
→ Peanut Dressing
01 -
80 ml creamy peanut butter
02 -
80 ml soy sauce
03 -
45 ml rice wine vinegar
04 -
45 ml sesame oil
05 -
30 ml freshly squeezed lime juice
06 -
30 ml water
07 -
15 ml honey
08 -
15 ml chili crisp oil
09 -
1 clove garlic, minced
→ Salad
10 -
340 g quinoa, uncooked (yields approximately 1.4 kg cooked)
11 -
400 g red cabbage, finely shredded
12 -
150 g bell pepper, chopped into matchsticks
13 -
110 g carrots, julienned or shredded
14 -
100 g snap peas, sliced into 1.5 cm pieces
15 -
30 g fresh coriander, chopped
16 -
35 g green onions, thinly sliced
17 -
40 g roasted peanuts, roughly chopped, for garnish
18 -
350 g grilled chicken thighs, chopped (optional)
# Steps:
01 -
Rinse quinoa thoroughly under cold water, then cook according to package instructions using a 2:1 water to quinoa ratio. Once cooked, fluff with a fork and set aside to cool to preserve vegetable texture.
02 -
Combine peanut butter, soy sauce, rice wine vinegar, sesame oil, lime juice, water, honey, chili crisp oil, and minced garlic in a blender. Blend until fully emulsified and smooth.
03 -
If incorporating chicken, preheat grill to medium-high heat. Rub chicken thighs lightly with olive oil, season with salt and pepper. Grill 5–7 minutes per side, until internal temperature reaches 80°C. Rest 10 minutes, then slice thinly.
04 -
Finely shred red cabbage using a mandoline for optimal texture. Julienne carrots and bell pepper into thin matchsticks. Slice snap peas into 1.5 cm segments. Thinly slice green onions and chop coriander.
05 -
In a large mixing bowl, combine cooled quinoa, cabbage, bell pepper, carrots, snap peas, green onions, and coriander. Add peanut dressing, reserving 120 ml for garnish. Toss gently to coat.
06 -
Transfer salad to serving platter. Top with sliced grilled chicken if desired. Drizzle reserved dressing and sprinkle with chopped peanuts and additional coriander to garnish.
# Notes:
01 -
Allow quinoa to cool fully before mixing with vegetables to prevent wilting and maintain crunch.
02 -
Reserve dressing for final drizzling to enhance presentation and layered flavour.