Quinoa salad with peanut dressing

If you feel like a fresh salad that you can make in advance and keep for a few days, this is your wish come true!

Quinoa salad with peanut dressing

  • Servings: 3 to 4
  • Difficulty: easy
  • Print

Salad ingredients

  • 2 to 3 cups of cooked quinoa (I use tricolor quinoa)
  • 2 cups red cabbage, finely cut
  • 1 red bell pepper, sliced lengthwise
  • 1 cup grated carrots
  • 1/4 cup diced green onions
  • 1 cup edamame or sliced snow peas
  • 1/2 cup chopped kale
  • 1/2 cup chopped coriander (adjust more or less, to taste)
  • Crushed peanuts, thai basil or coriander, and lime, to dress

Dressing ingredients

  • 1/2 cup peanut butter (no added sugar)
  • 2 teaspoons freshly grated ginger
  • 1 clove of garlic, crushed
  • 3 tablespoon gluten-free soy sauce
  • 1 tablespoon of maple syrup
  • 1 teaspoon sesame oil
  • 1 teaspoon or oil (or more sesame oil)
  • Red chilies or sriracha / spicy sauce – optional
  • 1/4 to 1/2 cup water


  1. To make the salad, mix all ingredients in a large bowl.
  2. To make the dressing, place all ingredients in a saucepan and heat on slow heat until all is mixed well. Adjust with more water if necessary.
  3. Add the dressing and mix thoroughly. Dress with extra coriander or fresh thai basil, fresh lime and crushed peanuts.

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