Crunchy Asian Quinoa Salad with Peanut Butter Dressing

Crunchy Asian Quinoa Salad with Peanut Butter Dressing



  • 1/2 cup dry quinoa
  • 1 bell pepper, thinly sliced and chopped
  • 3 cups red cabbage, shredded
  • 1 1/2 cups carrots, thinly sliced and chopped
  • 1 cup cucumber, thinly sliced and chopped
  • 2 cups greens, chopped (spinach, kale, spring mix, etc.)
  • 1 cup shelled edamame (defrosted if frozen)
  • 1/3 cup unsalted peanuts, chopped, plus more for garnish
  • 1/4 cup cilantro, chopped
  • 1/4 cup green onions, thinly sliced, plus more for garnish
  • – Sauce –
  • 1/3 cup natural peanut butter
  • Juice of 1 lime
  • 1/4 cup reduced sodium soy sauce
  • 1/4 to 1/2 cup water
  • 1-2 teaspoons maple syrup
  • 1 teaspoon ground ginger
  • 1/2 teaspoon black pepper
  • Dash of cayenne pepper


  1. In a small saucepan, add quinoa and 1 cup water. Bring to a boil; cover and reduce heat to low. Cook for 13-15 minutes, then fluff quinoa with a fork.
  2. In a large bowl, add bell pepper, cabbage, carrots, cucumber, greens, edamame, peanuts, cilantro and green onions. Toss to combine. When quinoa is cooked, add to the large bowl and toss to combine all ingredients.
  3. In a small bowl, add peanut butter, lime juice, soy sauce, water, maple syrup, ginger, pepper and cayenne. Whisk until smooth. Pour into the large bowl and toss to coat all ingredients evenly with the dressing.
  4. Serve with a garnish of chopped peanuts and green onions.

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