A delicious, easy-to-make, gluten-free, and vegan peanut quinoa crunch salad that's perfect for meal prep. Features a crunchy veggie mix and a savory Thai peanut dressing.
1. Prep your ingredients: chop cucumber, green onion, and peanuts. Shell edamame. Cook quinoa according to package instructions.
2. For the Thai peanut dressing: In a small bowl, whisk together peanut butter, coconut aminos, honey, rice vinegar, sesame oil, and warm water until smooth and thinned to your desired consistency. Add optional red pepper flakes, garlic powder, fresh ginger, or a squeeze of lime to taste.
3. Add the cooked quinoa, chopped cucumber, shelled edamame, cabbage slaw mix, chopped green onion, and chopped peanuts to a large bowl.
4. Pour the prepared Thai peanut dressing over the ingredients.
5. Toss or mix everything together until well combined.
6. Top with sesame seeds.
7. Enjoy! The author typically adds a protein like shrimp, chicken, or tofu.
