Crispy Quinoa Salad with Peanut Dressing
Last tested by Ava Green on April 26, 2026
A vibrant and satisfying salad featuring irresistibly crispy baked quinoa, fresh vegetables, and protein-packed edamame. A creamy, savory-sweet peanut dressing ties everything together for a delightful crunch in every bite.
This easy quinoa, salad recipe comes together in about 55 minutes and serves 3. It's perfect for all-year cooking, weeknight dinners, meal prep, and anyone exploring a more plant-forward kitchen. If you love this style of cooking, you'll also want to try our fresh cucumber and beetroot salad next.
Prep
15 min
Cook
40 min
Servings
3
Difficulty
Easy
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Ingredients you'll need
Here's everything that goes into this crispy quinoa salad with peanut dressing. Scroll down to the recipe card for exact measurements and a printable version.
- 2 cups cooked quinoa
- 1 tbsp olive oil
- 1 medium cucumber, diced
- 1 large avocado, diced
- 4 shallots, thinly sliced
- 1 cup shelled edamame, cooked and cooled
- 1/3 cup natural, smooth peanut butter
- 2 tbsp soy sauce or tamari
- 1 tbsp maple syrup
- 2-3 tbsp hot water, as needed
How to make it
Follow these step-by-step instructions. Each step is written so you know exactly what to look, smell, and taste for.
- 1
Preheat your oven to 180°C (350°F). Line a large baking tray with parchment paper.
- 2
In a bowl, toss the cooked quinoa with the olive oil until evenly coated. Spread it in a thin, even layer on the prepared baking tray.
- 3
Bake for 35-40 minutes, stirring at least 3 times throughout the baking process to ensure even crisping. The quinoa is ready when it's golden brown and feels dry and crispy to the touch. Set aside to cool slightly.
- 4
While the quinoa is baking, prepare the dressing. In a small bowl, whisk together the peanut butter, soy sauce (or tamari), and maple syrup. Gradually whisk in the hot water, 1 tablespoon at a time, until you reach a smooth, pourable consistency.
- 5
In a large salad bowl, combine the diced cucumber, diced avocado, thinly sliced shallots, and cooked edamame.
- 6
Pour the peanut dressing over the vegetables and toss gently to combine. Top with the crispy quinoa, serve immediately, and enjoy!
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Crispy Quinoa Salad with Peanut Dressing
A vibrant and satisfying salad featuring irresistibly crispy baked quinoa, fresh vegetables, and protein-packed edamame. A creamy, savory-sweet peanut dressing ties everything together for a delightful crunch in every bite.
Ingredients
- 2 cups cooked quinoa
- 1 tbsp olive oil
- 1 medium cucumber, diced
- 1 large avocado, diced
- 4 shallots, thinly sliced
- 1 cup shelled edamame, cooked and cooled
- 1/3 cup natural, smooth peanut butter
- 2 tbsp soy sauce or tamari
- 1 tbsp maple syrup
- 2-3 tbsp hot water, as needed
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a large baking tray with parchment paper.
- 2
In a bowl, toss the cooked quinoa with the olive oil until evenly coated. Spread it in a thin, even layer on the prepared baking tray.
- 3
Bake for 35-40 minutes, stirring at least 3 times throughout the baking process to ensure even crisping. The quinoa is ready when it's golden brown and feels dry and crispy to the touch. Set aside to cool slightly.
- 4
While the quinoa is baking, prepare the dressing. In a small bowl, whisk together the peanut butter, soy sauce (or tamari), and maple syrup. Gradually whisk in the hot water, 1 tablespoon at a time, until you reach a smooth, pourable consistency.
- 5
In a large salad bowl, combine the diced cucumber, diced avocado, thinly sliced shallots, and cooked edamame.
- 6
Pour the peanut dressing over the vegetables and toss gently to combine. Top with the crispy quinoa, serve immediately, and enjoy!
Recipe Notes
Nutrition Information
Per serving (estimated)
- Calories
- 556 kcal
- Fat
- 31g
- Carbs
- 54g
- Protein
- 19g
- Fiber
- 12.5g
- Sugar
- 12g
- Sodium
- 667mg
Frequently asked questions
How should I store leftovers?+
It's best to store the crispy quinoa separately from the dressed salad in an airtight container at room temperature for up to 2 days. The dressed salad base can be stored in the fridge for up to 24 hours, though the avocado may brown.
Can I use a different grain?+
While this recipe is designed for quinoa, you could try a similar method with cooked lentils or chickpeas, though cooking times may vary. You could also skip the baking step and use regular cooked quinoa.
Is there a substitute for peanut butter?+
Yes, you can substitute with another natural nut or seed butter, such as almond butter, cashew butter, or tahini, for a different flavor profile.
Can I make this Crispy Quinoa Salad with Peanut Dressing ahead of time?+
Yes. You can prep most components a day or two in advance and store them in airtight containers in the fridge. For best texture, assemble or warm just before serving — most elements keep well for 3–4 days refrigerated.
Can I freeze Crispy Quinoa Salad with Peanut Dressing?+
Most components freeze well for up to 2 months in a sealed freezer-safe container. Thaw overnight in the fridge and reheat slowly. Avoid freezing fresh herbs, leafy greens, and creamy dairy-free sauces — add those fresh after thawing.
Is this recipe gluten-free?+
It can be made gluten-free with simple swaps: use certified gluten-free oats, tamari instead of soy sauce, and a 1:1 gluten-free flour blend or gluten-free pasta where applicable. Always check labels on packaged ingredients to be safe.
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