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.
Ingredients
Scale
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)
Instructions
- Prepare the quinoa base by bringing water or vegetable broth to a rolling boil in a medium saucepan.
- Gently introduce quinoa into the boiling liquid, then reduce heat to a low simmer, covering the pot to allow gentle steaming.
- Cook quinoa until the grains absorb all liquid and become fluffy, approximately 12-15 minutes.
- Remove from heat, delicately separate grains with a fork, and allow to cool to room temperature.
- 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.
- Gradually incorporate water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency.
- 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.
- Drizzle the prepared peanut dressing over the vegetable and quinoa mixture, gently tossing to ensure every ingredient is evenly coated.
- Garnish the salad with a sprinkle of crushed peanuts and toasted sesame seeds for added texture and flavor.
- 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