This simple quinoa salad requires no cooking (except for the quinoa!), is packed full of plant-protein and veggies. It stores beautifully in the fridge, making it a great work or portable lunch to keep you fueled all week. The miso peanut dressing is both extremely savoury and slightly sweet – double it to have leftovers to drizzle over bowls or freeze!
Ingredient Highlight
Quinoa! Though we think of this as a grain, it’s actually a seed to a plant! That’s why it’s such a great source of plant-based protein since it contains all 9 essential amino acids. It’s also rich in magnesium, calcium, vitamin E, and fiber.
Servings 4 People
Prep Time 15 minutes 
Cook Time 15 minutes Ingredients
- 1 cup quinoa 3 cups cooked
- 1 bunch kale, stems removed, finely chopped about 4 loosely packed cups
- 2 cups grated carrot about 2 carrots
- 1/2 cup toasted almonds, chopped
- 1 cup frozen shelled edamame, thawed + cooked
- 1 bunch scallions, thinly sliced about 1 ½-2 cups
For the dressing:
- ¼ cup natural peanut butter
- ¼-⅓ cup water
- ¼ cup rice vinegar
- 2 tbsp mellow white miso paste
- 2 tsp maple syrup
- 1 tsp kosher salt
Instructions
- In a medium pot, add the quinoa and 1 ½ cups water. Bring to a boil, then reduce the heat and simmer, covered, for 12 minutes or until cooked through and water has evaporated. Transfer to a large bowl to cool off.
- In a small bowl, whisk together the peanut butter, water (start with ¼ cup), vinegar, miso, maple, and salt until smooth. It will look chunky at first, keep whisking! If it’s too thick (depends on peanut butter), add a splash more water. You want it to be drizzle-able!
- Once quinoa has cooled off, add kale, carrot, half of the almonds, edamame, and scallions to the large bowl. Pour the dressing over top and toss to coat. Taste the salad and add a bit more salt or vinegar if it tastes like it needs something.
- Serve the salad topped with remaining almonds and dig in!
Items you can prep ahead (optional)
- Cook 1 cup quinoa
- Thaw/cook edamame
- Toast 1/2 cup almonds
- Grate 2 cups carrot
- Finely chop 1 bunch kale (4 loosely packed cups)
- Thinly slice 1 bunch scallions
- Make dressing
Substitutions:
- Substitute any grain for the quinoa.
- Skip the kale and add cabbage instead.
- To up the protein, add in chopped or shredded chicken or top with a fried or boiled egg.
- Use almond butter in place of peanut butter.
- Nut allergy? Substitute with tahini or sunflower butter
- Don’t have miso paste? Substitute with 1-2 tablespoon soy sauce and reduce the salt and water.
Storage:
- Store leftovers in an airtight container in the fridge or freezer:
Leftovers + Repurposing:
- Enjoy straight out of the fridge or at room temp. To take the chill off, pop it in the microwave for 10 seconds.
- Top leftovers with some almonds and a squeeze of lime. Shower it with some fresh cilantro if you have it.
- Top with a fried or boiled egg OR some leftover chopped up chicken or steak.
