This Crunchy Quinoa Salad with Peanut Lime Dressing is the crunchiest, most delicious meal prep salad ever. I’m always in the mood for a salad with a ton of texture & crunch, and peanut dressings are my love language. This is a recipe I make time and time again, and it’s always a crowd pleaser. It keeps well in the fridge for a few days, so it makes a great lunch to bring to work. So many textures and flavors going on – you will love this!
If the words “crunchy” “salad” and “peanut” are in a recipe name, chances are it’s going to be incredibly delicious. I can say for certain that this quinoa salad is one of my favorites ever! It’s heavy on the veggies and peanut dressing, and light on the quinoa, just how I like it. I can’t say enough good things about it, and it’s super easy to make! The most time consuming part, is chopping all the veg, which can actually be quite therapeutic.
This crunchy quinoa salad starts with a practically drinkable peanut lime dressing.
Here’s what you need for it:
- natural peanut butter (only ingredients should be peanuts + salt)
- juice from two limes (I like a lot of lime!)
- rice wine vinegar
- soy sauce
- garlic
- ginger
- honey
- sesame oil
- water to thin
The recipe makes just enough for the salad, so if you want extra dressing to keep on hand for the week, be sure to double it!
Next comes all the good stuff!
We’ve got grated carrots, scallions, red bell pepper, peanuts, edamame, cilantro, red cabbage, cucumber, and cashews. And quinoa!
I like to make the quinoa the night before, and let it sit in the fridge overnight, so that this salad comes together super quickly! If you aren’t a quinoa fan, you could also make this with brown rice or farro!
Here’s a quick rundown on how to make this crunchy quinoa salad:
- Make the quinoa. I like to prep it ahead of time and give it time to cool in the fridge. You can do this step a day or two in advance if you’d like!
- Make the dressing. Double it if you like lots of dressing and to have leftovers! It will keep for a week in the fridge.
- Chop your veg. Grate the carrots, chop the bell pepper, thinly slice the cabbage, and chop the cucumber, scallions, and cilantro. And defrost your shelled edamame!
- Assemble. Place the cooled quinoa in a bowl, and top with the carrots, bell pepper, cucumber, cabbage, edamame, scallions, cilantro, peanuts, and cashews. Pour the dressing on top, and toss to combine. Serve with extra scallions, cilantro, and dressing if desired. Even a few more peanuts + cashews!
If you’re making this for meal prep, I’d recommend keeping the dressing and nuts separate to keep the salad as crunchy and fresh as possible!
If you love these recipes, you will also love:
Spicy Peanut Tofu Bowls with Quick Pickled Veggies
Zucchini Noodle Salad with Sesame Peanut Sauce
Chopped Greek Quinoa Salad with Pita Chip Croutons
Crispy Quinoa Chickpea Bowls with Roasted Broccoli and Meyer Lemon Tahini Sauce
Quinoa Chickpea Tabbouleh Salad
Quinoa Bowls with Sesame Tofu, Avocado, and Pistachios
Coconut Shrimp Quinoa Bowls with Mango Salsa and Lemongrass Sauce
And don’t forget to share a photo on Instagram and tag me @spicesinmydna if you make this recipe! Nothing makes me happier than seeing what you create in the kitchen!
Crunchy Quinoa Salad with Peanut Lime Dressing
This Crunchy Quinoa Salad with Peanut Lime Dressing is the crunchiest, most delicious meal prep salad ever. I’m always in the mood for a salad with a ton of texture & crunch, and peanut dressings are my love language. This is a recipe I make time and time again, and it’s always a crowd pleaser. It keeps well in the fridge for a few days, so it makes a great lunch to bring to work. So many textures and flavors going on - you will love this!
Ingredients
For the salad:
- ¾ cup quinoa
- 1⅓ cup water
- 1 red bell pepper, chopped
- 2 medium carrots, peeled and grated
- 1 cup diced cucumber
- 1 cup shredded red cabbage
- 2 scallions, thinly sliced, plus extra for serving
- ¾ cup shelled edamame
- ¼ cup chopped roasted salted cashews, plus extra for serving
- ¼ cup chopped roasted salted peanuts, plus extra for serving
- ¼ cup chopped cilantro, plus extra for serving
- salt to taste
For the peanut lime dressing:
- ¼ cup creamy peanut butter (the natural, drippy kind)
- juice of 2 limes
- 1 tbsp. rice wine vinegar
- 1 tbsp. soy sauce
- 1 clove garlic, minced or pressed
- 2 tsp. freshly grated ginger
- 2 tsp. honey
- 1 tsp. sesame oil
- 2 tbsp. water, to thin (if needed)
Instructions
- Begin by cooking the quinoa. In a medium saucepan with a lid, bring the water to a boil. Add the quinoa, stir, reduce heat to medium-low, and cook for 15-17 minutes or until all liquid is absorbed. Fluff quinoa with a fork and let cool.
While quinoa is cooking, make the dressing. In a medium bowl, whisk together the peanut butter, lime juice, rice wine vinegar, soy sauce, garlic, ginger, honey, and sesame oil until smooth. If needed, add a tablespoon or two of water to thin the dressing to your desired consistency. Season to taste with a pinch of salt if needed.
- To assemble the salad, add the bell pepper, carrots, cucumber, cabbage, scallions, edamame, cashews, peanuts, cilantro, and cooled quinoa to a large mixing bowl. Add the dressing and toss until completely coated. Season the salad with a couple pinches of salt, to taste, and toss again to combine. Serve with extra chopped scallions and cilantro, and chopped peanuts and/or cashews.
Recipe Notes
*If you like a lot of dressing, double it! It makes just enough for the salad with no extra. Sometimes I like to double it and drizzle more on top for serving!
*If you're making this salad ahead of time, I'd recommend keeping the dressing and nuts separate, to keep the salad as crunchy and fresh as possible!
*The quinoa can be made a couple days in advance and keep in the fridge until ready to use!
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