Peanut Quinoa Salad

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.

Prep Time20

Cook Time15

Total Time35

Course: Salad

Cuisine: Asian-Inspired

Keyword: meal prep, salads

Servings:

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

*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.

Nutrition

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