This loaded, nutrient-rich, lettuce-free salad has protein, fiber, and healthy fats to keep you energized for the rest of the afternoon.

Salad and meal prep aren’t typically two words that go together. But this Thai Peanut Quinoa Crunch Salad will actually hold up in the fridge for a few days. And we’re hitting all of the micro and macro-nutrients with this one.

For the proteins of the salad, we have: quinoa cooked in bone broth, edamame, and shredded chicken.

For your daily veggie intake, we have: shredded cabbage, peppers, and cucumber.

And avocado oil, peanut butter, and the roasted peanuts are our sources of healthy fats.

This is the perfect, preppable, high-protein salad to make if you need some meals on hand this week.

Cheers!

Key Ingredients for Peanut Quinoa Crunch Salad

This dish has three components: the salad, the roasted peanuts, and the ginger dressing. Here’s what you’ll need.

• Chicken Bone Broth: Cooking grains in bone broth boosts the protein and makes them even more flavorful than cooking in regular water.
• Quinoa: One cup of quinoa has about 8 grams of protein and is a complete protein, meaning it contains all the amino acids your body needs.
• Veggies and Herbs: Shredded cabbage, chopped red bell pepper, diced cucumber, edamame, sliced green onion, and cilantro provide different textures and tons of micro-nutrients.

• Chicken: To make this a complete meal instead of a side dish, I added cooked shredded chicken.
• Raw Peanuts: The crunchy element of this salad is roasted peanuts. You can replace it with cashews for a peanut-free variety.
• Coconut Sugar: A tablespoon of this natural sweetener will help give the roasted peanuts a subtle, caramel flavor which pairs well with the salty dressing.
• Avocado Oil: This neutral-flavored oil forms the base of the dressing.

• Lime Juice: Fresh lime juice serves as the sole acid for the dressing.
• Creamy Peanut Butter: Choose your favorite type. I love Valencia peanut butter because they are less susceptible to mold growth.
• Tamari: This gluten-free soy sauce alternative gives the dressing a salty, umami touch.
• Sriracha: Omit this if you’re sensitive to spice, or add several dashes if you like things a bit on the hotter side.
• Garlic and Ginger: Fresh is definitely best here! Use a microplane and grate directly into the dressing jar to keep things simple.

How to Make Easy Thai Peanut QUINOASalad

To start, preheat the oven to 350ºF.

Make the Roasted Peanuts

First, make the roasted peanuts.

In a medium bowl, toss the peanuts, avocado oil, sesame oil, sriracha, coconut sugar, and salt together.

Spread out on a parchment-lined baking sheet.

Roast for 15 to 18 minutes, flipping halfway through.

Be sure to check on them often in the last 5 minutes to ensure they don’t burn!

They should be a deep golden brown when they are done. They will crisp up as they cool.

Next, cook the quinoa

Add the quinoa, bone broth, and a pinch of salt to a small saucepan over high heat. Bring to a boil.

Once boiling, reduce to a simmer, cover, and cook for 20 minutes or until most of the liquid has been absorbed.

Keep it covered and let it rest for a few minutes, then fluff with a fork.

Then, make the dressing and assemble the QUINOA salad

While the quinoa and cashews are cooking, make the dressing.

Whisk together the avocado oil, lime juice, peanut butter, tamari, honey, sriracha, grated ginger, garlic, and black pepper in a small bowl.

Assemble the salad by adding the cabbage, bell pepper, cucumber, edamame, green onion, cilantro, chicken, quinoa, and peanuts to a bowl.

Toss with the dressing.

Enjoy!

More Quinoa Crunchy Salads You’ll Love:

• Spicy Cashew Quinoa Crunch Salad with Ginger Lime Dressing
• Jennifer Aniston’s Herby Salad
• Edamame Quinoa Crunch Salad