Quinoa Salad with Veggies & Nuts


Quinoa Salad with Veggies & Nuts

As we get closer and closer to Labor Day and I’m 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.  

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Allergens: Tree Nuts
  • Servings: 6


  • 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)


  1. Rinse quinoa in fine mesh colander under running water. 

  2. In medium-sized pot, combine rinsed quinoa and 1 ½ cups water. 

  3. Bring mixture to gentle boil over medium heat, then reduce heat to medium-low and gently simmer quinoa until it has absorbed all water. 

  4. Remove quinoa from heat, cover pot, and let rest for 5 minutes. 

  5. Uncover pot and fluff quinoa with fork, then set aside to cool. 

  6. For dressing, whisk together peanut butter and tamari until smooth. 

  7. Add remaining ingredients and whisk until smooth. If needed, whisk in bit of water to loosen.

  8. In large serving bowl, combine cooked quinoa, shredded cabbage, carrot, snow peas, and cilantro. 

  9. Toss to combine, then pour in peanut sauce.