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Peanut crunch salad in a jar

Course Salad
Cuisine American
Keyword mason jar salad, meal prep lunch, peanut quinoa salad, vegan salad jar
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Quinoa and crunchy vegetables layered over a creamy peanut lemon dressing. Makes four vegan lunches.

Ingredients

For the quinoa

  • 1 cup (180 grams) quinoa or 2 cups (370 grams) already cooked quinoa
  • 1¾ cup (420 ml) water
  • pinch salt

Dressing

  • 5 tablespoons natural peanut butter unsweetened. (See recipe notes for nut-free option)
  • 4 tablespoons lemon juice
  • 2 tablespoons soy sauce or coconut aminos
  • 4 tablespoons water
  • 2 tablespoons rice wine vinegar or apple cider/white wine vinegar
  • 1 -2 tablespoons maple syrup add to taste
  • salt and freshly ground black pepper to taste

Salad

  • 4 green onions cut into thin rounds, (known as spring onions in the UK).
  • 1 medium carrot cut into matchsticks or grated
  • 1 cup (150 grams) 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 (160 grams) 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 (73 grams) roasted peanuts salted or unsalted

Directions

  • Cook the quinoa: combine the quinoa, water and a pinch of salt in a saucepan. Bring to a rolling boil, turn the heat to its lowest setting, cover tightly and cook for 15 minutes. Turn off the heat and keep it covered for 10 minutes without lifting the lid. Fluff with a fork.
  • Make the dressing: whisk all the dressing ingredients together in a small bowl. Share evenly among 4 x 17oz (500ml) jars.
  • Layer: stir the green onions into the dressing, then add the quinoa, carrots, edamame and cabbage. Top with the peanuts. Keep the amounts the same in every jar, put on the lids and refrigerate.
  • Serve: pour into a bowl, scrape the dressing off the bottom of the jar, and toss well.

Notes

Keep refrigerated at 40°F (4°C) or below.
Keeps in the fridge up to 5 days.

Nutrition

Serving: 247g | Calories: 468kcal | Carbohydrates: 47g | Protein: 22g | Fat: 24g | Saturated Fat: 4.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 657mg | Potassium: 891mg | Fiber: 10g | Sugar: 7.5g | Vitamin A: 2885IU | Vitamin C: 36mg | Calcium: 111mg | Iron: 4.2mg

Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; quinoa (the first choice counted), natural peanut butter counted as smooth peanut butter, soy sauce (the first choice counted), rice wine vinegar (the first choice counted), carrot (the first choice counted), frozen edamame beans (the first choice counted), cups red or purple cabbage (the first choice counted), cups green cabbage counted as shredded cabbage (a bag 397 g), ½ cup roasted peanuts (the first choice counted). Brands and portions vary, so use it only as an approximation.