The Perfect Quinoa Veggie Salad with Peanut Dressing Recipe

My latest kitchen experiment with quinoa veggie salad has become a delightful midweek meal solution that keeps me energized.

Colorful vegetables dance across a bed of fluffy grains, creating a vibrant plate.

Nutty quinoa provides serious protein punch without feeling heavy or bland.

Crunchy vegetables add texture and excitement to each refreshing bite.

Peanut dressing brings a creamy, tangy element that ties everything together beautifully.

Packed with nutrients and bursting with flavor, this salad feels like a celebration on your plate.

Ready to shake up your lunch routine with something extraordinary?

Quinoa Veggie Salad With Dressing That Pops

• Quick and Easy Meal Prep: Whip up this colorful quinoa salad in under 30 minutes, perfect for busy weekdays or preparing lunches in advance.
• Nutritional Powerhouse: Packed with protein-rich quinoa, edamame, and vegetables, this salad delivers a balanced, energizing meal that keeps you full and satisfied.
• Customizable Flavor Adventure: Swap ingredients or adjust the peanut dressing to match your taste preferences, making it a versatile recipe for any palate.
• Budget-Friendly Healthy Option: Uses affordable, accessible ingredients that can be found in most grocery stores, providing a wallet-friendly way to eat nutritiously.

Quinoa Veggie Salad Key Components

• Quinoa: Protein-packed grain with a light, fluffy texture and nutty flavor, great for salad base.

• Peanut Butter: Creamy base that provides rich, nutty flavor and helps bind the dressing.
• Soy Sauce: Adds salty umami depth and balances other dressing flavors.
• Rice Vinegar: Brings tangy brightness and helps thin the dressing.
• Lime Juice: Adds fresh citrus acidity and helps balance rich peanut butter.
• Honey: Provides natural sweetness and helps balance savory elements.
• Sesame Oil: Contributes deep, toasted nutty undertone.
• Ginger: Adds warm, spicy aromatic note.
• Garlic: Provides sharp, pungent flavor base.

• Bell Pepper, Cucumber, Carrots: Crunchy vegetables that add color, texture, and freshness.
• Cabbage: Provides crisp texture and earthy undertone.
• Edamame: Adds protein and bright green color.
• Green Onions: Introduces mild onion flavor and fresh green accent.
• Cilantro: Brings herbal, bright flavor and additional freshness.

• Crushed Peanuts: Adds crunchy texture and nutty flavor.
• Sesame Seeds: Provides subtle nutty crunch and visual interest.

Directions for Quinoa Veggie Salad with Peanut Dressing

Step 1: Cooking Fluffy Quinoa Clouds

Bring water or vegetable broth to a rolling boil in a medium saucepan.

Add quinoa, gently lower heat, cover the pot, and let it simmer softly for 12-15 minutes until liquid vanishes completely.

Remove from heat, tenderly fluff with a fork, and allow quinoa to cool down to room temperature.

Step 2: Whisking Magical Peanut Dressing

• Peanut butter
• Soy sauce
• Rice vinegar
• Lime juice
• Honey
• Sesame oil
• Fresh ginger
• Minced garlic

Gradually add water, one tablespoon at a time, until the dressing reaches a silky, pourable consistency.

Step 3: Building Colorful Veggie Paradise

• Cooked quinoa
• Diced bell pepper
• Sliced cucumber
• Shredded carrots
• Chopped cabbage
• Edamame
• Sliced green onions
• Chopped cilantro

Pour the luscious peanut dressing over the salad and toss with enthusiasm until every ingredient glistens.

Step 4: Finishing with Crunchy Flourish

Sprinkle crushed peanuts and sesame seeds across the top.

Serve immediately or store in the refrigerator for a delightful meal prep option lasting up to three days.

Quinoa Salad Tips For Balance & Texture

• Cook quinoa in vegetable broth instead of water for a richer, more complex taste profile.
• Add water gradually to peanut dressing, whisking until you achieve a smooth, drizzle-friendly texture that coats salad ingredients evenly.
• Make salad up to 3 days in advance, keeping dressing and salad separate until serving to prevent soggy vegetables and maintain crisp texture.
• Swap edamame with cooked chicken, tofu, or chickpeas for added protein and variety in the salad.
• Toast sesame seeds and crushed peanuts before sprinkling to intensify their nutty flavor and provide extra crispiness.

Quinoa Salad That Stores With Freshness

• Store the quinoa veggie salad in an airtight container for up to 3-4 days in the refrigerator.
• Keep dressing in a separate sealed container to prevent salad from becoming soggy.
• Gently warm the salad in the microwave for 30-45 seconds, stirring halfway through to distribute heat evenly.
• Add fresh cilantro or crushed peanuts after reheating to restore crunch and vibrant flavor.

Earthy Ideas For Quinoa Salad

• Pair with Crisp Sauvignon Blanc: Light, zesty white wine complements the nutty quinoa and tangy peanut dressing, cutting through the richness with bright citrus notes.
• Refresh with Ginger Kombucha: Fermented drink's spicy ginger kick matches the salad's Asian-inspired flavor profile, adding probiotic benefits and cleansing the palate.
• Elevate with Green Tea Mocktail: Herbal, slightly grassy green tea echoes the salad's fresh vegetable components and provides a clean, light accompaniment that won't overpower the delicate dressing.
• Boost with Sparkling Water with Lime: Effervescent, citrusy water cleanses the palate between bites, highlighting the salad's complex peanut dressing and vegetable textures.

Quinoa Salad Veggie Combos

• Gluten-Free Version: Replace soy sauce with tamari or coconut aminos to make the recipe completely gluten-free while maintaining the rich umami flavor.
• Protein Power Boost: Add grilled tofu, shredded chicken, or chickpeas to increase protein content for athletes or those seeking extra nutrition.
• Nut-Free Alternative: Swap peanut butter with sunflower seed butter or tahini for those with nut allergies, keeping the creamy dressing texture intact.
• Low-Carb Option: Substitute quinoa with cauliflower rice or chopped mixed greens to reduce carbohydrate intake while preserving the salad's vibrant vegetable mix.

FAQs

• Is quinoa a good source of protein?

Yes, quinoa is a complete protein containing all nine essential amino acids. It provides about 8 grams of protein per cup, making it an excellent plant-based protein option for vegetarians and vegans.

• Can I make this salad gluten-free?

Absolutely! Use gluten-free soy sauce or tamari instead of regular soy sauce. Quinoa is naturally gluten-free, so the entire recipe can be easily adapted for gluten-sensitive diets.

• How can I add more protein to this salad?

Consider adding grilled tofu, cooked chicken, or additional edamame. You can also increase the protein content by using a bit more peanut butter in the dressing or sprinkling extra nuts on top.

• Is this recipe suitable for meal prepping?

Yes, this quinoa salad keeps well in the refrigerator for up to 3 days. The vegetables and dressing stay crisp, making it a perfect make-ahead lunch or dinner option for busy weeks.

Quinoa Veggie Salad with Peanut Dressing Recipe

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4.9 from 29 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Quinoa Veggie Salad with Peanut Dressing brings Mediterranean freshness and nutty complexity to your plate. Crisp vegetables and protein-packed quinoa mingle under a creamy, tangy peanut sauce that makes you crave another delightful bite.

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Ingredients

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Main Grains:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth

Vegetables and Proteins:

• 1 cup red bell pepper, diced
• 1 cup cucumber, diced
• 1 cup carrots, shredded
• 1 cup purple cabbage, shredded
• 1/2 cup edamame (cooked and shelled)
• 1/4 cup green onions, sliced
• 1/4 cup fresh cilantro, chopped
• 1 clove garlic, minced
• 1 teaspoon grated ginger

Dressing and Garnish:

• 1/4 cup creamy peanut butter
• 2 tablespoons soy sauce (low sodium)
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice (freshly squeezed)
• 1 tablespoon honey or maple syrup
• 1 teaspoon sesame oil
• 1/4 cup crushed peanuts (for garnish)
• 1 tablespoon sesame seeds (optional)
• 2–3 tablespoons warm water (to thin the dressing)

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Instructions

1. Prepare the quinoa base by bringing water or vegetable broth to a rolling boil in a medium saucepan.
2. Gently introduce quinoa into the boiling liquid, then reduce heat to a low simmer, covering the pot to allow gentle steaming.
3. Cook quinoa until the grains absorb all liquid and become fluffy, approximately 12-15 minutes.
4. Remove from heat, delicately separate grains with a fork, and allow to cool to room temperature.
5. Craft the vibrant peanut dressing by whisking together creamy peanut butter, tangy soy sauce, bright rice vinegar, zesty lime juice, sweet honey, aromatic sesame oil, minced ginger, and crushed garlic.
6. Gradually incorporate water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency.
7. In a spacious mixing bowl, combine the cooled quinoa with crisp bell peppers, refreshing cucumber, crunchy carrots, shredded cabbage, verdant edamame, sliced green onions, and fragrant cilantro.
8. Drizzle the prepared peanut dressing over the vegetable and quinoa mixture, gently tossing to ensure every ingredient is evenly coated.
9. Garnish the salad with a sprinkle of crushed peanuts and toasted sesame seeds for added texture and flavor.
10. Serve immediately for optimal freshness or store in the refrigerator for up to three days as a convenient meal prep option.

Notes

• Rinse quinoa thoroughly before cooking to remove bitter saponin coating and ensure a cleaner, fresher taste.
• Toast quinoa in a dry pan for 2-3 minutes before boiling to enhance its nutty flavor and improve texture.
• Swap honey with maple syrup or agave nectar for a vegan-friendly version of the peanut dressing.
• Use tamari instead of soy sauce to make the recipe gluten-free while maintaining rich umami flavor.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Lunch, Snacks
• Method: Simmering
• Cuisine: Asian

Nutrition

• Serving Size: 4
• Calories: 360
• Sugar: 8 g
• Sodium: 400 mg
• Fat: 17 g
• Saturated Fat: 3 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 44 g
• Fiber: 7 g
• Protein: 12 g
• Cholesterol: 0 mg