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PEANUT QUINOA CRUNCH SALAD | Jenna Lives Well

PEANUT QUINOA CRUNCH SALAD

PEANUT QUINOA CRUNCH SALAD

15 mins prepServes 4

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.

4 servings

What you need

garlic powder

1 tbsp garlic powder

edamame

green onion

1 bunch green onion

fresh ginger

cucumber

quinoa

1 cup quinoa

peanut

sesame seed

1 oz sesame seed

red pepper flake

1 tsp red pepper flake

warm water

3 tbsp warm water

rice vinegar

2 tsp rice vinegar

sesame oil

1 tsp sesame oil

coconut aminos

1 tbsp coconut aminos

coleslaw mix

1 bunch coleslaw mix

honey

2 tsp honey

creamy peanut butter

¼ cup creamy peanut butter

lime juice

1 splash lime juice

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Instructions

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.

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