Description
This quinoa veggie salad with peanut dressing is vibrant, crunchy, and bursting with bold flavor. Bright, colorful, and so delicious.
Ingredients
Peanut Dressing:
- 1/3 cup peanut butter (drippy works well like Crazy Richards)
- 1/3 cup soy sauce
- 3 Tbsp. rice wine vinegar
- 3 Tbsp. sesame oil
- 2 Tbsp. lime (about 1 lime)
- 2 Tbsp. water
- 1 Tbsp. honey
- 1 Tbsp. chili crisp oil
- 1 clove garlic
Quinoa Salad:
- 1 1/2 cups quinoa (4 1/2 cups cooked)
- 4 cups thinly shredded red cabbage
- 1 cup chopped bell peppers
- 1 cup matchstick or shredded carrots
- 1 cup sliced snap peas
- 1 cup chopped cilantro
- 1/2 cup sliced green onions
- crushed peanuts
- 2 cups chopped grilled chicken thighs (optional)
Instructions
- Cook quinoa according to package instructions. Fluff when it’s done cooking and let cool so it doesn’t wilt the vegetables.
- While quinoa is cooking, make dressing. In a blender, combine peanut butter, soy sauce, rice wine vinegar, sesame oil, lime, water, honey, chili crisp oil, and garlic and blend until smooth.
- Cook chicken if it’s not already cooked and you are using it. Heat the grill over medium-high heat. Drizzle chicken thighs with olive oil and season with salt and pepper on both sides. Grill over direct medium-high heat for about 5-7 minutes per side until it reaches an internal temperature of 175 degrees F. Let it rest for 10 minutes, then thinly slice.
- Prep ingredients:
Thinly slice red cabbages (ideally with a mandolin) as thin as you can.
Chop carrots into small matchsticks.
Chop bell peppers into small matchsticks.
Slice snap peas into 1/2-inch pieces.
Slice green onions.
Chop cilantro.
- Assemble salad. In a large bowl, toss together quinoa, vegetables, and peanut sauce (reserve about 1/2 cup of peanut sauce for drizzling).
- Top with sliced chicken if using and garnish with cilantro and chopped peanuts.
Notes
Storage: Store assembled salad in an airtight container for 1-2 days. The dressing can be stored separately in the refrigerator for up to 5 days, let it come to room temperature before using, as it thickens when cold.
Ingredients: A drippy natural peanut butter (like Crazy Richard’s) works best for the dressing. If your peanut butter is thick, add water one tablespoon at a time until it reaches a drizzleable consistency. Snap peas give the best crunch here – snow peas will work in a pinch but are thinner and won’t deliver the same texture.
Prep ahead: Cook quinoa up to 2 days ahead and refrigerate. Blend dressing 1–2 days ahead and refrigerate. Grill chicken 1–2 days ahead and slice right before serving. Chop all vegetables and store separately. Assemble right before serving so the salad stays crisp.
Tools: An immersion blender works well here.
Serve with: This works great as a side alongside grilled salmon, shrimp, or tofu. It’s hearty enough to serve as a standalone lunch or light dinner with grilled chicken thighs on top.