Crunchy Quinoa Salad with Peanut Lime Dressing
This crunchy quinoa salad is a vibrant, wholesome dish featuring fluffy quinoa, crisp veggies, and roasted peanuts all tossed in a creamy, zesty peanut-lime dressing. It’s rich in protein, vegan-friendly, and perfect as a light lunch, side dish, or make-ahead meal.
⏱️ Time
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients
For the Salad:
1 cup cooked quinoa (cooled)
½ cup shredded red cabbage
½ cup shredded carrots
½ red bell pepper, thinly sliced
¼ cup cucumber, diced
2 green onions, chopped
2 tablespoons roasted peanuts or cashews, roughly chopped
1 tablespoon chopped cilantro or mint (optional)
1 tablespoon sesame seeds (optional for crunch)
For the Peanut Lime Dressing:
3 tablespoons creamy peanut butter
2 tablespoons lime juice (freshly squeezed)
1 tablespoon soy sauce
1 tablespoon honey or maple syrup
1 tablespoon rice vinegar (or apple cider vinegar)
1 teaspoon sesame oil (optional)
2–3 tablespoons warm water (to thin)
1 small clove garlic, minced
½ teaspoon grated ginger
Instructions
1. Cook the Quinoa:
Rinse ½ cup dry quinoa under cold water.
In a small saucepan, bring it to a boil with 1 cup water and a pinch of salt.
Reduce heat, cover, and simmer for 12–15 minutes until fluffy.
Let cool before adding to the salad.
2. Make the Peanut Lime Dressing:
In a bowl, whisk together peanut butter, lime juice, soy sauce, honey, vinegar, sesame oil, garlic, and ginger.
Add warm water gradually until smooth and pourable.
Taste and adjust — add more lime for tang or honey for sweetness.
3. Assemble the Salad:
1. In a large bowl, combine cooked quinoa, cabbage, carrots, bell pepper, cucumber, and green onions.
2. Pour the peanut lime dressing over and toss well to coat.
3. Top with roasted peanuts, sesame seeds, and cilantro or mint.
4. Serve and Enjoy:
Serve immediately for maximum crunch, or chill for 15–20 minutes for a refreshing cold salad.
Notes & Tips
Add edamame, grilled tofu, or chicken strips for extra protein.
For a spicier version, add ½ tsp chili flakes or a few drops of sriracha to the dressing.
Keeps well in the fridge for 2–3 days (store dressing separately for best texture).
️ Serving Suggestions
Pair with:
Grilled shrimp or chicken skewers
Fresh lettuce wraps
A side of lime wedges for squeezing before serving
❓ frequently asked questions FAQs
Q: Can I make this salad ahead of time?
Yes! It’s great for meal prep — just keep dressing separate until serving.
Q: Can I use crunchy peanut butter?
Absolutely — it adds extra texture.
Q: What can I use instead of peanuts?
Try almond butter in the dressing and roasted cashews on top.
Nutritional Information
Calories: ~420 kcal
Protein: 16g
Carbohydrates: 39g
Fat: 20g
Fiber: 7g
Calcium: 6% DV