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Crunchy Peanut Salad
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Crunchy Quinoa Peanut Salad

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Healthy Bowl, Salad
Cuisine: Thai Inspired
Keyword: Crunchy Peanut Salad, Qunioa Salad
Servings: 2
Author: Eateries Delightful



  • 1 cup uncooked quinoa
  • 1/2 red cabbage thinly sliced
  • 1 thinly sliced bell pepper red, yellow or green
  • 2 shredded carrots
  • 1/2 cup edamame or peas or chickpeas
  • 1/4 cup green onions
  • 1/2 cup chopped cilantro
  • peanuts and sesame seeds for topping
  • Salt to taste

Peanut Dressing -

  • 1/4 cup peanut butter
  • 1/4 cup coconut aminos soy sauce substitute
  • Juice of 1 key lime
  • 1 tsp rice vinegar or apple cider
  • 1 tsp sesame oil
  • 1 tbsp maple syrup or brown sugar or honey
  • Red chilli flakes to taste
  • 1 tsp ginger I used 2 tsp because I like ginger 😬
  • 2-3 tbsp warm water add more if needed


  • Cook quinoa as per the pack, add salt while cooking. If you are using IP, 1:1 water to quinoa, pressure cook for 1 minute. Allow it to cook
  • Chop the veggies and place them in a large bowl.
  • Prepare the dressing - whisk all the ingredients together or you can use blender to combining the ingredients. I skipped salt in the dressing. Add if needed.
  • Combine quinoa, dressing and vegetables. Top it with peanuts and sesame seeds. Let the salad rest for atleast 10 mins. You can serve it at room temperature or as a cold salad.