This high-protein Peanut Quinoa Salad is crunchy, colorful and tossed in a creamy peanut dressing for an easy meal prep lunch you'll crave all week.
If you're someone who thinks salads are boring, I promise this Peanut Quinoa Salad will change your mind. As a registered dietitian, meal prepping a nutrient-dense salad at the start of the week is one of the easiest ways I make healthy eating more convenient. But I'm with you... I REFUSE to eat boring salads! Recipes like my Mediterranean Pearl Couscous Salad and Crunchy Dill Pickle Salad prove that I love a flavor-packed salad, and this peanut salad is my newest addition to the rotation.
The creamy peanut dressing is the star, bringing together sweet, salty, tangy and nutty flavors with tons of crunchy veggies, fresh herbs and roasted peanuts in every bite. It's the kind of salad you actually find yourself looking forward to eating, which is exactly what I want from a recipe I'm making on repeat!
Why This Recipe Is Dietitian Approved
- Balanced meal. It combines complex carbs, lean and plant-based protein, healthy fats, fiber and micronutrients.
- Meal prep staple. This salad holds up beautifully in the fridge for days, making it one of my go-to lunches to prep for the week. The dressing only gets better as it sits!
- Customizable and crunchy. Swap the slaw, the protein or the herbs based on what you have on hand.
Peanut Quinoa Salad Recipe
Ingredients, Swaps, & Tips
Quinoa: A complete plant protein and a great gluten-free base that holds its texture well once cooled, so it won't turn mushy in the fridge like some grains.
Chicken breast: Adds lean protein to help make this a full meal. Rotisserie chicken works great here if you want to save time.
Coleslaw mix: My favorite shortcut for getting a ton of crunchy veggies in with almost no prep. Kale slaw or broccoli slaw both work well too.
Bell peppers and carrots: Add color, crunch and extra vitamin C.
Mint and cilantro: Fresh herbs really make this salad taste bright and restaurant-quality. Don't skip them!
Edamame: An easy way to add extra plant-based protein and fiber.
Roasted peanuts: For crunch and healthy fats, plus they tie in that peanut flavor from the dressing.
Peanut dressing: Peanut butter, soy sauce, lime, honey, ginger, sesame oil and rice vinegar blend into a creamy, tangy dressing that coats every bite. Add water to thin it to your desired consistency.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Cook the quinoa according to package instructions and let it cool. Cook the chicken breast, let it cool, and shred.
- In a large bowl, combine the cooled quinoa, shredded chicken, coleslaw mix, bell peppers, carrots, mint, cilantro, peanuts and edamame.
- Whisk together the peanut butter, soy sauce, lime juice and zest, honey, ginger, sesame oil and rice vinegar in a small bowl. Add water 1 tablespoon at a time until the dressing is smooth and pourable.
- Pour the dressing over the salad and toss well to coat.
Substitutions
Gluten Free
Use tamari or coconut aminos in place of soy sauce.
Vegan
Swap the chicken for extra edamame or crispy tofu, and use maple syrup instead of honey.
Dairy Free
This recipe is naturally dairy-free.
Nut Free
Use sunflower seed butter in place of peanut butter, and swap the peanuts for toasted sunflower or pumpkin seeds.
Equipment
- Salad bowl and tongs
Storage
Store this peanut salad in an airtight container in the fridge for up to 4-5 days. If meal prepping, I recommend keeping the peanuts separate and adding them right before eating so they stay crunchy. This salad is best enjoyed cold or at room temperature and is not recommended for freezing.
Top Tips for Success
Let the quinoa cool completely before adding it to the salad. Warm quinoa can wilt the slaw and herbs and make the salad soggy. If you're prepping ahead, store the peanuts separately and add them right before serving so they stay crunchy.
Frequently Asked Questions
Yes! Rotisserie chicken is a great time-saving swap for the cooked, shredded chicken breast.
Yes, this salad is a great meal prep option. Just cool the quinoa fully before mixing everything together and store dressed for up to 4-5 days.
Yes, it's best served cold or at room temperature.
Definitely! Shrimp, tofu or salmon would all work well in place of the chicken.
More Staple Meal Prep Salads
If you liked this peanut salad, try one of these dietitian-approved recipes:
- Pearl Couscous Salad with Beans
- Rainbow Edamame Salad
- Chickpea Feta Cucumber Quinoa Salad
- Thai Chopped Salad
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this peanut salad, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Peanut Quinoa Salad
Ingredients
Salad:
- 1 cup uncooked quinoa (cooked according to package instructions)
- 1 lb cooked and shredded chicken breast
- 1 bag (340g) coleslaw mix (or kale slaw, broccoli slaw)
- 1 red bell pepper, diced small
- 1 cup matchstick carrots
- ¼ cup mint leaves, chopped
- 1 cup edamame beans
- ⅔ cup unsalted roasted peanuts, chopped
Dressing:
- ⅓ cup peanut butter
- 3 tablespoon soy sauce
- 2 limes (juice and zest)
- 1-2 tablespoon honey
- 2 teaspoon fresh ginger, grated
- 2 tablespoon rice vinegar
- 3 tablespoon water, to thin
Instructions
- If you haven't already, cook the quinoa according to package instructions. Cook the chicken breast, cool and shred using 2 forks or a stand mixer with a paddle attachment.
- While the quinoa cooks, whisk together the peanut butter, soy sauce, lime juice and zest, honey, ginger, sesame oil and rice vinegar in a small bowl. Add water 1 tablespoon at a time until the dressing is smooth and pourable.
- In a large bowl, combine the cooled quinoa, shredded chicken, coleslaw mix, bell peppers, carrots, mint, cilantro, peanuts and edamame.
- Pour the dressing over the salad and toss well to coat.
Notes
- The coleslaw mix can be replaced with 4 cups of shredded green or purple cabbage
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