Taste the Rainbow with This Crunchy Quinoa Salad
Tired of boring salads? This Quinoa Crunch Salad is about to become your new favorite. Imagine a bowl bursting with vibrant colors and textures – crunchy veggies, juicy mango, fluffy quinoa, and a generous sprinkle of chili lime cashews, all coated in a creamy, spicy peanut dressing. It's a flavor explosion you won't want to miss!
I'm a huge fan of salads that are anything but ordinary. This recipe is inspired by some of my other favorites, like the Thai Noodle Salad and the Crunchy Shrimp Salad. This time we're going vegetarian, but not at the expense of flavor.
Why You'll Love This Salad
- Texture: It's all about that satisfying crunch! From the colorful bell peppers and cabbage to the cashews and quinoa, every bite is an adventure.
- Flavor: The sweet mango, savory veggies, and tangy-spicy peanut dressing make a perfect pairing that will make your tastebuds sing.
- Nutrition: Quinoa is a nutritional powerhouse loaded with protein and fiber, and the colorful veggies provide all kinds of vitamins and minerals.
- Make Ahead Friendly: This salad is perfect for meal prep. Just store the salad and dressing separately and assemble when you're ready to eat.
Key Ingredients
- Quinoa: The base of our salad, provides a hearty and nutritious canvas.
- Colorful Veggies: Carrots, bell peppers, cabbage, edamame, and cucumbers create the perfect crunch.
- Mango: Adds a touch of tropical sweetness and juiciness.
- Chili Lime Cashews: Provide an extra layer of flavor and texture.
- Peanut Dressing: The creamy and zesty sauce that brings it all together.
Let's Get Cooking
- Prep the Base: Cook the quinoa and edamame. While those are going, chop your veggies.
- Make the Dressing: Combine all the dressing ingredients in a food processor or blender until smooth and creamy.
- Assemble: Combine the quinoa, veggies, mango, and cashews in a large bowl. Pour the dressing over top and toss to coat.
Tips and Variations
- Add some dried fruit for added sweetness and chewiness. Dried mango, golden raisins, or dried cherries all work well.
- Customize your nuts: Swap cashews for almonds, peanuts, or whatever you prefer.
- Adjust the spice: Use more or less chili paste to adjust the heat of the dressing.
- Make it a meal: Add grilled tofu or chickpeas for an extra boost of protein.
The Perfect Meal Prep Salad
This salad is perfect for lunches, potlucks, or a light dinner. You can prep all the components ahead of time and assemble when you're ready to serve, making it a great option for busy weeknights.
Make it your own!
This recipe is just a guideline. Feel free to experiment with different veggies, fruits, or nuts. The important thing is to create a salad that you enjoy.
Recipe
Yields: 6 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients
-
For the Salad:
- 2 cups quinoa
- 2-3 cups shelled edamame
- 1 cucumber, diced
- 1-2 bell peppers, diced
- 2 ripe mangoes, diced
- 3 carrots, shredded
- 1/2 head of purple cabbage, shredded
- 1 cup chili lime cashews
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For the Peanut Dressing:
- 1/2 cup creamy peanut butter
- 1/3 cup soy sauce
- 1/3 cup vinegar (white distilled or rice vinegar)
- 1/4 cup sesame oil
- 1-2 tablespoons chili paste (like sambal oelek)
- 2 tablespoons honey
- 1 clove garlic
- 1 small knob of fresh ginger, peeled
Instructions
- Cook quinoa and edamame according to package directions. Let cool.
- Chop all your veggies.
- Combine all the dressing ingredients in a blender or food processor and blend until smooth.
- Combine the cooked quinoa and edamame with the chopped veggies, mango, and cashews in a large bowl. Toss.
- Pour the peanut dressing over the salad and toss until well coated. Serve immediately or store for later.
Nutrition Notes
Most of the calories in this salad come from the quinoa and dressing. For a lower calorie option, use less dressing and more veggies.
Enjoy your vibrant and flavorful Quinoa Crunch Salad!