Asian Quinoa Salad with Peanut Dressing

Why You’ll Love This Recipe

This recipe is perfect for those who want a quick, nutritious, and satisfying meal. The quinoa offers a hearty base, while the colorful vegetables add crunch, freshness, and essential nutrients. The homemade peanut dressing is creamy, tangy, and just the right amount of sweet and savory. Plus, it’s highly customizable with the option to swap in your favorite veggies or proteins. Whether enjoyed immediately or as a cold meal prepped dish, this salad stays fresh and flavorful for days.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup quinoa (uncooked)

• 2 cups water

• ¼ teaspoon fine sea salt

• 4 cups broccoli (cut small)

• 1 cup shelled edamame

• 1 red pepper (julienned)

• 1 yellow pepper (julienned)

• 1 green pepper (julienned)

• 3 carrots (julienned)

• 4 green onions (finely sliced)

Peanut Sauce:

• ¼ cup creamy peanut butter

• ¼ cup coconut milk

• 2 tablespoons hoisin sauce

• 2 tablespoons soy sauce

• 1 tablespoon honey

• 1 tablespoon rice vinegar

• ½ tablespoon sesame oil

• ¼ teaspoon ground ginger

• ¼ teaspoon garlic powder

• Optional: Cilantro, sesame seeds, and green onions to garnish

Directions

1. Cook Quinoa
   Bring 2 cups of water to a boil. Add quinoa and salt, and bring back to a boil. Reduce heat to simmer and cook for 15 minutes. Let it stand for 10 minutes, then fluff with a fork.

2. Blanch Broccoli
   Fill a medium saucepan with a ½-inch layer of water. Bring it to a boil, then add the broccoli. Boil for 3 minutes, stirring halfway through. Drain the broccoli and rinse it immediately with cold water to cool. Set aside.

3. Make the Peanut Sauce
   In a small bowl, whisk together all peanut sauce ingredients until smooth. If the peanut butter is solid, microwave it for 30 seconds to melt it. Set the sauce aside.

4. Assemble, Chill & Serve
   Combine the cooked quinoa, blanched broccoli, edamame, julienned peppers, carrots, and green onions in a large bowl. Pour the peanut sauce over the mixture and stir until well combined. You can serve it immediately or refrigerate and serve it cold.

Servings and Timing

• Servings: 12

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Variations

• Vegetables: Feel free to swap out any of the vegetables for others you prefer. Great options include cucumber, zucchini, water chestnuts, or sprouts.

• Onion: You can use any onion variety, such as red or white, in place of green onions.

• Coconut Milk: If you don’t have coconut milk, water works as a substitute.

• Sweeteners: If you don’t have honey, brown sugar or agave syrup is an excellent alternative.

• Sesame Oil: For a different flavor profile, try peanut oil or any neutral-tasting oil, though sesame oil gives the best taste.

Storage/Reheating

• Storage: Store the salad in an airtight container in the refrigerator for up to 5 days.

• Reheating: This salad is best served cold or at room temperature, so there is no need to reheat it. The quinoa and veggies hold up well in the fridge and remain fresh for several days.

FAQs

1. Can I make this salad ahead of time?

Yes! This salad is perfect for meal prep. You can make it ahead of time and store it in the fridge for up to 5 days.

2. Can I use other types of quinoa in this recipe?

Yes, you can use red or black quinoa if you prefer, though the cooking time may vary slightly.

3. Can I substitute the peanut butter in the dressing?

If you’re allergic to peanuts or prefer an alternative, you can use almond butter or sunflower seed butter instead.

4. Can I add protein to this salad?

Definitely! You can add grilled chicken, tofu, or even shrimp to increase the protein content.

5. Is this recipe vegan-friendly?

Yes, this recipe is naturally vegan as long as you use agave syrup or brown sugar instead of honey and ensure your hoisin sauce is vegan.

6. Can I use frozen edamame instead of fresh?

Yes, frozen edamame works perfectly in this recipe. Just make sure to thaw and drain it before adding it to the salad.

7. How do I make this salad spicier?

If you prefer a spicy kick, add a dash of sriracha or chopped chili peppers to the peanut dressing.

8. Can I freeze this salad?

This salad is best enjoyed fresh and does not freeze well due to the texture of the vegetables and dressing.

9. What can I serve with this salad?

This salad is great on its own or can be served as a side dish alongside grilled meats, spring rolls, or stir-fried vegetables.

10. How can I make the peanut dressing less thick?

If you prefer a thinner dressing, simply add a little more coconut milk or water until you reach your desired consistency.

Conclusion

This Asian quinoa salad with peanut dressing is a refreshing, nutrient-packed meal that is easy to make and perfect for meal prep. It offers a great balance of protein, fiber, and healthy fats, with vibrant vegetables and a creamy, flavorful dressing that brings it all together. Whether you’re looking for a main course, side dish, or a salad to take to work, this recipe is sure to become a favorite in your rotation.