Peanut Crunch Salad in a Jar

Peanut Crunch Salad in a Jar

from avirtualvegan.com
Lunch
20 min
4 servings
438 kcal / serving

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!

Ingredients

  • 1 cupquinoa (, or 2 cups (370 grams) already cooked quinoa)
  • 1 ¾ cupwater
  • salt
  • 5 tablespoonsnatural peanut butter (, unsweetened. (see recipe notes for nut-free option))
  • 4 tablespoonslemon juice
  • 2 tablespoonssoy sauce (, or coconut aminos )
  • 4 tablespoonswater
  • 2 tablespoonsrice wine vinegar (, or apple cider/white wine vinegar)
  • 1 tablespoonsmaple syrup (, add to taste)
  • salt and freshly ground black pepper to taste
  • 4green onions (, cut into thin rounds, (known as spring onions in the uk). )
  • 1 mediumcarrot (, cut into matchsticks or grated)
  • 1 cupfrozen edamame beans (, no need to defrost, or use canned chickpeas instead)
  • 1 ½ cupsred or purple cabbage (, chopped- measured after chopping)
  • 1 ½ cupsgreen cabbage
  • ½ cuproasted peanuts (, salted or unsalted)

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.