Quinoa Veggie Peanut Salad (Printable Version)
A vibrant, crunchy quinoa salad with colorful vegetables and bold peanut dressing that's perfect for healthy meal prep.
# Ingredients:
→ Peanut Dressing
01 -
1/3 cup peanut butter, drippy
02 -
1/3 cup soy sauce
03 -
3 tablespoons rice wine vinegar
04 -
3 tablespoons sesame oil
05 -
2 tablespoons lime juice (about 1 lime)
06 -
2 tablespoons water
07 -
1 tablespoon honey
08 -
1 tablespoon chili crisp oil
09 -
1 clove garlic
→ Quinoa Salad
10 -
2 cups quinoa (6 cups cooked)
11 -
4 cups thinly shredded red cabbage
12 -
1 cup chopped bell peppers
13 -
1 cup matchstick or shredded carrots
14 -
1 cup sliced snap peas
15 -
1 cup chopped cilantro
16 -
1/2 cup sliced green onions
17 -
Crushed peanuts
18 -
2 cups chopped grilled chicken thighs (optional)
# Steps:
01 -
Cook quinoa according to package instructions. Fluff when it’s done cooking and let cool so it doesn’t wilt the vegetables.
02 -
In a blender, combine peanut butter, soy sauce, rice wine vinegar, sesame oil, lime juice, water, honey, chili crisp oil, and garlic. Blend until smooth.
03 -
If using chicken, heat a grill over medium-high heat. Drizzle chicken thighs with olive oil and season with salt and pepper. Grill over medium-high heat for about 5-7 minutes per side until internal temperature reaches 175°F. Let rest for 10 minutes, then thinly slice.
04 -
Thinly slice red cabbage (using a mandolin if available). Chop carrots into matchsticks. Slice bell peppers into matchsticks. Slice snap peas into 1/2-inch pieces. Chop cilantro and slice green onions.
05 -
In a large bowl, toss together quinoa, vegetables, and peanut dressing (reserving 1/2 cup of dressing for drizzling). Top with sliced chicken (if using) and garnish with cilantro and chopped peanuts.
# Notes:
01 -
If peanut dressing is too thick, add water one tablespoon at a time until it reaches a drizzly consistency.