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Quinoa Peanut Crunch Salad

This Quinoa Peanut Crunch Salad is great for serving a crowd, or for making multiple lunches in a meal prep session. It’s loaded with fresh veggies and fruit, as well as lots of color and fiber, and most importantly - flavor!

Prep:

15

minutes

Cook:

15

minutes

TOtal:

30

minutes

Ingredients

For the salad:

1 cup dry quinoa

6 green onions, thinly sliced

1 English cucumber, diced

1 mango, peeled and diced

1 bunch cilantro, leaves roughly chopped

1/2 small red cabbage, thinly sliced

1 cup shredded carrots

1 cup roasted peanuts, roughly chopped

‍

For the dressing:

1/2 cup smooth peanut butter

3 Tbsp. sweet chili sauce

2 Tbsp. low-sodium tamari

1 Tbsp. toasted sesame oil

Juice of 1 lime

1-inch fresh ginger, peeled, grated

1 garlic clove, grated

1/4-1/2 cup warm water

Instructions

  1. Start by cooking the quinoa. Rinse quinoa in a fine mesh strainer. Ad the rinsed quinoa to medium sauce pan with 2 cups water. Cover with a lid, and bring to a boil. Once boiling, reduce heat to low and simmer for 15 minutes, or until liquid is absorbed. Remove the quinoa from the heat, fluff with a fork, and let cool for about 15 minutes.
  2. While the quinoa is cooking and cooling, prepare the vegetables and add them to a large mixing bowl. 
  3. In a smaller mixing bowl, whisk together all of the dressing ingredients except for the warm water. Slowly add the warm water while whisking until you reach desired consistency. 
  4. Once the quinoa is cool, add it to the bowl with the prepared vegetables. Pour over the dressing and stir until everything is evenly coated. Serve immediately, or refrigerate until ready to serve.
  5. Serve the salad garnished with lime wedges. 
  6. Store leftovers in an airtight container in the fridge for up to 5 days.