If you’re like me and always in the mood for a salad with tons of texture and crunch, then you have to try this Crunchy Quinoa Salad with Peanut Lime Dressing! This isn’t just any salad; it’s packed with colorful vegetables, protein-rich edamame, fluffy quinoa, crunchy cashews and peanuts, and tossed in the most addictively delicious homemade peanut lime dressing. I make this Crunchy Quinoa Salad time and time again because it’s a total crowd-pleaser, keeps incredibly well in the fridge for days (hello, meal prep!), and has so many amazing flavors and textures going on. It’s the perfect healthy lunch or light dinner, especially wonderful for these fresh spring days!
Why You’ll Love This Crunchy Quinoa Salad
- Incredible Crunch & Texture: Loaded with crisp veggies, quinoa, cashews, and peanuts for amazing textural contrast.
- Irresistible Peanut Lime Dressing: The homemade dressing is tangy, savory, slightly sweet, and packed with ginger and garlic – it’s my love language!
- Healthy & Nourishing: Packed with plant-based protein, fiber, and a rainbow of vegetables. Naturally vegetarian and easily vegan/gluten-free.
- Perfect for Meal Prep: Stays fresh and delicious in the fridge for several days, making it ideal for work lunches.
- Flavor Packed: A delicious Asian-inspired flavor profile that’s both satisfying and refreshing.
Ingredients for Crunchy Quinoa Salad
Here’s what you’ll need to create this vibrant and crunchy salad. The full list with measurements is in the recipe card below.
Salad
- Quinoa (Grain)
- Water (for cooking quinoa) (Liquid)
- Red bell pepper, chopped (Vegetable)
- Medium carrots, peeled and grated (Vegetable)
- Cucumber, diced (Vegetable)
- Shredded red cabbage (Vegetable)
- Scallions, thinly sliced (+ extra for serving) (Vegetable)
- Shelled edamame (fresh or frozen/thawed) (Legume/Protein)
- Chopped roasted salted cashews (+ extra for serving) (Nuts)
- Chopped roasted salted peanuts (+ extra for serving) (Nuts)
- Chopped fresh cilantro (+ extra for serving) (Herb)
- Salt (to taste for salad) (Seasoning)
Peanut Lime Dressing
- Creamy peanut butter (natural, drippy kind) (Nut Butter)
- Juice of limes (Acid)
- Rice wine vinegar (Acid)
- Soy sauce (or tamari/coconut aminos for GF) (Condiment)
- Garlic clove, minced or pressed (Aromatic)
- Freshly grated ginger (Aromatic)
- Honey (or maple syrup for vegan) (Sweetener)
- Toasted sesame oil (Flavoring/Oil)
- Water (to thin, if needed) (Liquid)
- Salt (to taste for dressing) (Seasoning) (Added based on instructions)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I adore the specific mix of crunch and flavor in this Crunchy Quinoa Salad, but it’s super adaptable:
- Add More Protein: Toss in some baked tofu cubes, shredded cooked chicken, or grilled shrimp.
- Different Nuts/Seeds: Use toasted slivered almonds, sunflower seeds, or pumpkin seeds (pepitas) instead of or in addition to cashews/peanuts.
- Different Veggies: Add chopped mango for sweetness, snow peas for crunch, or edamame pods (shelled).
- Make it Spicy: Add Sriracha or a pinch of red pepper flakes to the dressing.
- Different Herbs: Use fresh mint or Thai basil along with or instead of cilantro.
- Grain-Free Base: Substitute the quinoa with cauliflower rice (use raw or lightly sautéed and cooled).
How to Make Crunchy Quinoa Salad
Making this vibrant Crunchy Quinoa Salad involves cooking the quinoa, whipping up the dressing, and tossing it all together:
Cook the Quinoa
- First, I cook the quinoa. In a medium saucepan with a tight-fitting lid, I bring the 1⅓ cups of water to a boil.
- I add the ¾ cup of quinoa, give it a stir, then reduce the heat to medium-low.
- I cover the saucepan and let the quinoa cook for 15-17 minutes, or until all the liquid has been absorbed.
- Once cooked, I remove it from the heat, let it sit covered for 5 minutes, then fluff it with a fork. I spread it out on a plate or baking sheet to cool down completely. (Cooling the quinoa prevents it from wilting the other salad ingredients).
Make the Peanut Lime Dressing
- While the quinoa cooks and cools, I make the irresistible peanut lime dressing. In a medium bowl (or a jar with a lid), I whisk together the creamy peanut butter, fresh lime juice, rice wine vinegar, soy sauce (or tamari/coconut aminos), minced or pressed garlic, freshly grated ginger, honey (or maple syrup), and toasted sesame oil until completely smooth.
- If the dressing seems too thick for my liking, I add a tablespoon or two of water to thin it out until it reaches a nice, pourable consistency.
- I taste the dressing and season with a pinch of salt if needed (soy sauce is salty, so taste first!).
Assemble the Salad
- Once the quinoa is completely cool, I add it to a large mixing bowl.
- To the bowl, I add the chopped red bell pepper, grated carrots, diced cucumber, shredded red cabbage, thinly sliced scallions, shelled edamame, chopped roasted salted cashews, chopped roasted salted peanuts, and chopped fresh cilantro.
- I pour the prepared peanut lime dressing over all the salad ingredients.
- I toss everything together thoroughly until all the components are completely coated in the delicious dressing.
- I taste the Crunchy Quinoa Salad and season with a couple of pinches of salt, to taste, if needed, and toss again to combine.
Serve
- Garnish and serve!
Tips and Tricks for the BEST Quinoa Salad
Here are my secrets for making this Crunchy Quinoa Salad truly exceptional:
- Rinse Quinoa: Always rinse quinoa thoroughly under cold water before cooking to remove its natural saponin coating, which can taste bitter.
- Cool Quinoa Completely: This is key! Adding warm quinoa to the salad will wilt the fresh vegetables and make the salad less crisp.
- Use Natural, Drippy Peanut Butter: The kind where the oil separates (stir it well!) works best for a smooth dressing. Avoid overly thick or sweetened commercial peanut butters.
- Fresh Ginger & Garlic: Using fresh aromatics makes a huge difference in the dressing’s flavor. Grate or press them for best incorporation.
- Layer Textures: The variety of crunchy veggies, nuts, chewy quinoa, and creamy dressing is what makes this salad so special. Don’t skimp on the crunchy bits!
- Dress Just Before Serving (for Meal Prep with certain items): While this salad holds up well, if you’re adding very delicate items or want maximum crunch for nuts, you can store dressing separately and toss just before eating your meal-prepped portion. However, the main veggies and quinoa marinate beautifully.
How to Serve
This Crunchy Quinoa Salad with Peanut Lime Dressing is fantastic served chilled or at room temperature! Enjoy it:
- As a Healthy Lunch: A satisfying and nutritious meal prep lunch that will keep you full.
- As a Main Course Salad: Perfect on its own for a light yet filling vegetarian/vegan dinner.
- As a Side Dish: A vibrant and flavorful side for grilled chicken, fish, tofu, or shrimp.
- For Potlucks & BBQs: A crowd-pleasing salad that’s always a hit and travels well.
Serve topped with extra chopped scallions, cilantro, and more chopped peanuts and/or cashews for added crunch and freshness!
Make Ahead and Storage
This salad is EXCELLENT for making ahead!
- Make Ahead: Prepare the salad completely, including dressing it. The flavors will meld and actually improve over time!
- Storage: Store the Crunchy Quinoa Salad in an airtight container in the refrigerator. It keeps well for 3-4 days, making it ideal for meal prepping.
- Note: The nuts might lose a tiny bit of their crunch over several days, but the overall salad remains delicious. You can always add extra fresh nuts just before serving if desired.
FAQs about Crunchy Quinoa Salad
- Can I use a different type of grain?
- Yes! Cooked farro, barley, or even brown rice would work as substitutes for quinoa, though the texture and nutritional profile will change slightly.
- Is this salad spicy?
- As written, this Crunchy Quinoa Salad is not spicy. The dressing relies on ginger and garlic for its kick. For spice, add Sriracha or red pepper flakes to the dressing.
- How can I make this gluten-free?
- Ensure your quinoa is processed in a gluten-free facility if there are severe allergies (quinoa itself is GF). Crucially, use gluten-free tamari or coconut aminos instead of regular soy sauce in the dressing.
Enjoy this incredibly flavorful, crunchy, healthy, and satisfying Crunchy Quinoa Salad with Peanut Lime Dressing! It’s a true meal prep champion.
Print
Crunchy Quinoa Salad with Peanut Lime Dressing
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 6 1x
- Category: Lunch, Main, Main Course, Salad, Side, Side Dish, Meal Prep
- Cuisine: Asian Inspired, American Fusion
Description
This Crunchy Quinoa Salad with Peanut Lime Dressing is the crunchiest, most delicious meal prep salad ever. Packed with quinoa, crisp vegetables, edamame, cashews, and peanuts, all tossed in a creamy, zesty peanut lime dressing. So many textures and flavors going on – you will love this!
Ingredients
Scale
For the Salad:
- ¾ cup uncooked quinoa, rinsed well
- 1⅓ cup water (or vegetable broth)
- 1 red bell pepper, chopped
- 2 medium carrots, peeled and grated
- 1 cup diced cucumber (English or Persian recommended)
- 1 cup shredded red cabbage
- 2 scallions (green onions), thinly sliced (plus extra for serving)
- ¾ cup shelled edamame (cooked or thawed frozen)
- ¼ cup chopped roasted salted cashews (plus extra for serving)
- ¼ cup chopped roasted salted peanuts (plus extra for serving)
- ¼ cup chopped fresh cilantro (plus extra for serving)
- Salt, to taste
For the Peanut Lime Dressing:
- ¼ cup creamy natural peanut butter (the drippy kind)
- Juice of 2 limes (about 1/4 cup)
- 1 tablespoon rice wine vinegar
- 1 tablespoon low-sodium soy sauce (or tamari for gluten-free)
- 1 clove garlic, minced or pressed
- 2 teaspoons freshly grated ginger
- 2 teaspoons honey (or maple syrup for vegan)
- 1 teaspoon toasted sesame oil
- 2 tablespoons water (or more, to thin if needed)
- Pinch of salt (optional, to taste)
Instructions
- Cook Quinoa: Rinse the ¾ cup of quinoa thoroughly under cold water using a fine-mesh sieve. In a medium saucepan, combine the rinsed quinoa and 1⅓ cups of water (or vegetable broth). Bring to a boil over high heat. Once boiling, stir once, reduce heat to medium-low, cover with a lid, and cook for 15-17 minutes, or until all the liquid is absorbed and the quinoa is tender and fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff the quinoa with a fork and let it cool completely.
- Make Peanut Lime Dressing (While Quinoa Cooks/Cools): In a medium bowl, whisk together the natural peanut butter, lime juice, rice wine vinegar, soy sauce, minced/pressed garlic, grated ginger, honey (or maple syrup), and toasted sesame oil until smooth. If the dressing is too thick, add water, 1 tablespoon at a time, whisking until it reaches your desired consistency. Taste and season with a pinch of salt if needed (soy sauce is salty).
- Prepare Vegetables and Nuts: While the quinoa is cooking and cooling, chop the red bell pepper, grate the carrots, dice the cucumber, shred the red cabbage, thinly slice the scallions, and chop the cashews, peanuts, and cilantro.
- Assemble Salad: In a large mixing bowl, combine the cooled cooked quinoa, chopped red bell pepper, grated carrots, diced cucumber, shredded red cabbage, sliced scallions, edamame, ¼ cup chopped cashews, ¼ cup chopped peanuts, and ¼ cup chopped cilantro.
- Dress and Toss: Pour the peanut lime dressing over the salad ingredients. Toss well until everything is completely coated.
- Season and Serve: Season the salad with salt to taste and toss again to combine. Serve immediately, or chill for later. Garnish with extra chopped scallions, cilantro, and chopped peanuts and/or cashews.
Notes
- Quinoa: Rinsing quinoa removes its natural saponin coating, which can taste bitter. Ensure it’s cooled before adding to the salad.
- Peanut Butter: Use natural, drippy peanut butter (ingredients: just peanuts and maybe salt) for the best dressing consistency.
- Dressing Consistency: Adjust the amount of water in the dressing to make it as thick or thin as you like.
- Nuts: Roasted salted nuts add great flavor and crunch.
- Make-Ahead/Meal Prep: This salad keeps well in the fridge for a few days, making it great for lunches. For best texture, you can store the dressing separately and add it just before serving, or dress it all at once. The crunch from the nuts is best if added just before serving.
- Storage: Store leftover salad in an airtight container in the refrigerator for up to 3-4 days.