Quinoa Vegetable Salad with Peanut Dressing

A colorful quinoa vegetable salad in a white bowl drizzled with creamy peanut dressing and topped with cashews.

Quinoa Vegetable Salad with Peanut Dressing

This quinoa vegetable salad features a vibrant mix of quinoa, vegetables, and cashews all tied together with a creamy peanut dressing. A quick, healthy, and customizable recipe that's naturally gluten-free.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course, Side Dish

Servings 6 servings

Calories 263 kcal

Ingredients

1/2 cup quinoa, uncooked
1 cup reduced sodium broth
2 bell peppers, chopped
3 cups shredded cabbage
2 cups shredded carrots
4 scallions, chopped
1 cup edamame, shelled
1/3 cup cilantro, chopped
2/3 cup cashews
1/2 cup powdered peanut butter
3 tbsp reduced sodium soy sauce
2 tbsp maple syrup
2 tbsp rice wine vinegar
2 tbsp water
2 tsp ginger
2 cloves garlic, minced

Instructions

Rinse the quinoa under cold water, then place it in a saucepan with broth. Bring to a boil, cover, and reduce to simmer. Cook for 15 minutes or until the liquid absorbs. Let cool.
Chop your bell peppers, scallions, and cilantro. Add them to a large bowl with shredded cabbage and carrots.
In a small bowl, combine powdered peanut butter, soy sauce, maple syrup, rice vinegar, water, ginger, and minced garlic. Whisk until smooth and creamy.
Toss the cooled quinoa, vegetables, and cashews in the large bowl. Drizzle with peanut dressing and mix until evenly coated.

Notes

Store the components separately and combine just before serving for maximum freshness. This salad lasts up to four days in the fridge when prepared ahead.