Rainbow Quinoa Salad with Peanut Dressing
This rainbow quinoa salad with peanut dressing is a delicious vegan and gluten free salad that is perfect for meal prep for lunches for the week. Full of flavor thanks to the easy peanut dressing and tons of color from all the veggies!
Prep Time20 minutes mins
Cook Time20 minutes mins
Course: Main Dish, Salad
Cuisine: Asian-inspired
Servings: 6
Calories: 345kcal
Add quinoa to a fine mesh strainer and rinse well under cold water. Add rinsed quinoa and water to a small saucepan. Bring to a simmer and cover. Cook for 12-15 minutes or until liquid is absorbed. Fluff with a fork and set aside to cool.
Add frozen edamame to a bowl and defrost in the microwave.
Add all the chopped veggies (carrots, cucumber, cabbage, bell pepper), edamame, green onion, and cilantro to a large mixing bowl. Set aside
Make the dressing by adding all of your dressing ingredients to a small mixing bowl and stirring well with a whisk.
To assemble the salad, add the cooled quinoa to the mixing bowl with the chopped vegetables. Add dressing and toss to coat. Top with chopped peanuts to serve.
Serving: 1/6 Recipe | Calories: 345kcal | Carbohydrates: 33.5g | Protein: 10.5g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Sodium: 268mg | Fiber: 6g | Sugar: 8.5g