Make healthy, protein packed, super tasty Peanut Crunch Salad in a Jar as part of your meal prep and you'll have grab-and-go lunches all ready for the entire week!
PREP TIME: 20 minutesminutes
TOTAL TIME: 20 minutesminutes
Servings: 4servings
Ingredients
For the quinoa
1 cup (180grams)quinoa, or 2 cups (370 grams) already cooked quinoa
1¾ cup (420ml)water
pinchsalt
Dressing
5tablespoonsnatural peanut butter, unsweetened. (See recipe notes for nut-free option)
4tablespoonslemon juice
2 tablespoonssoy sauce, or coconut aminos
4tablespoonswater
2 tablespoonsrice wine vinegar, or apple cider/white wine vinegar
1 -2 tablespoonsmaple syrup, add to taste
salt and freshly ground black pepper to taste
Salad
4green onions, cut into thin rounds, (known as spring onions in the UK).
1mediumcarrot, cut into matchsticks or grated
1 cup (150grams)frozen edamame beans, no need to defrost, or use canned chickpeas instead
1½ cups (160 grams)red or purple cabbage, chopped- measured after chopping
1½ cups (160grams)green cabbage , chopped - measured after chopping (white cabbage in the UK). The round, firm kind with tightly packed, pale-green leaves that you would use to make coleslaw.
½ cup (73grams)roasted peanuts , salted or unsalted
INSTRUCTIONS
Cook the quinoa. Add the quinoa, water and a pinch of salt to a saucepan. Bring to a rolling boil, then turn the heat down to the lowest setting, cover tightly with a lid and cook for 15 minutes. Turn off the heat and let stand with the lid on (NO PEEKING), for 10 minutes. Fluff with a fork before using.
Make the dressing. Add all of the dressing ingredients to a small bowl and whisk them together really well. Divide the dressing evenly between 4 x 17oz (500ml) jars.
Layer it all up. To the dressing add the green onions, then quinoa, carrots, edamame, cabbage and end with the peanuts. Make sure an even amount goes into each jar then put the lids on the jars and store in the fridge for up to 5 days.
To serve tip out into a bowl, making sure to scrape out the dressing in the bottom of the jar, and toss everything together well before eating.
NOTES
NUT-FREE? Switch the peanut butter for sunflower seed butter or tahini and use any crunchy seeds that you like instead of the peanuts. TO COOK THE QUINOA IN AN INSTANT POT - Add the 1 cup of quinoa to the Instant Pot. Add just 1 cup of water and a pinch of salt. Stir, then put the lid on and seal the vent. Set to 2 minutes high pressure. Leave the pressure to naturally release. Remove the lid and fluff with a fork.