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Quinoa Salad with Veggies & Nuts


Quinoa Salad with Veggies & Nuts

5 from 1 vote
As we get closer to Labor Day, I am constantly reminded that summer is coming to an end. I always want to squeeze in a few more summer picnics, which this salad is perfect for. It tastes delicious and holds well at room temperature; I often pair it with a nice refreshing Ginger Rosemary Lemonade.  
Servings: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes


  • 3/4 cup uncooked quinoa
  • 1 1/2 cups water
  • 2 cups purple cabbage, (shredded)
  • 1 cup carrot, (grated)
  • 1 cup snow peas or sugar snap peas, (thinly sliced)
  • 1/2 cup cilantro, (chopped)
  • 1/4 cup roasted salted peanuts, (chopped)
  • 1/4 cup peanut butter, (smooth)
  • 3 tablespoons reduced-sodium tamari, (or gluten-free soy sauce)
  • 1 tablespoon maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon fresh ginger, (grated)
  • 1 1/2 tablespoons fresh lime juice
  • Red pepper flakes, (a pinch)


  • Rinse quinoa in a fine mesh colander under running water. 
  • In a medium-sized pot, combine rinsed quinoa and 1 ½ cups water. 
  • Bring mixture to a gentle boil over medium heat, then reduce heat to medium-low and gently simmer the quinoa until it has absorbed all water. 
  • Remove quinoa from heat, cover pot, and let rest for 5 minutes. 
  • Uncover the pot and fluff quinoa with a fork, then set aside to cool. 
  • For dressing, whisk together peanut butter and tamari until smooth. 
  • Add remaining ingredients and whisk until smooth. If needed, whisk in a bit of water to loosen.
  • In a large serving bowl, combine cooked quinoa, shredded cabbage, carrot, snow peas, and cilantro. 
  • Toss to combine, then pour in peanut sauce.