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Spring Roll Quinoa Salad - The perfect meal prep lunch! (Gluten free & Vegan)

Spring Roll Quinoa Salad


  • Author: Emily
  • Yield: 4 1x
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Ingredients

For the Quinoa:

  • 2 cups cooked quinoa (from about 3/4 cup uncooked)
  • 23 Tbsp Thai sweet chili sauce
  • Juice of 2 limes (23 Tbsp)
  • 1/4 cup fresh cilantro or basil, minced
  • 24 fresh mint leaves, minced

For the Veggies:

  • 1/2 red bell pepper, minced
  • 1/2 yellow bell pepper, minced
  • 1/2 English cucumber, sliced
  • 2 cups spring mix (or baby spinach/greens)
  • Salted peanuts or cashews for garnish (optional)

For the Peanut Drizzle (optional):

  • 1/4 cup natural peanut butter
  • 1/4 cup unsweetened light coconut milk (such as So Delicious Coconutmilk)
  • 2 Tbsp gluten free tamari (can sub soy sauce or coconut aminos)
  • 1 Tbsp pure maple syrup, honey, or agave

Instructions

MAKE THE QUINOA:
Let quinoa cool after cooking. Stir in sweet chili sauce, lime juice, and fresh herbs.
PREPARE THE SALAD:
Stir bell peppers, cucumber, and spring mix into quinoa mixture. Toss to combine well. Drizzle with peanut sauce if desired.
MAKE THE PEANUT DRIZZLE:
In a medium bowl, whisk together peanut butter, coconut milk, soy sauce/tamari, and syrup/honey until completely smooth. (If your peanut butter is cold, it may need to warm up a bit to get completely smooth in the sauce. If you’re having trouble, simply microwave it for 20-30 seconds and stir again), or use a blender or immersion blender.
TO MAKE IT AS MASON JAR SALADS:
Layer peanut drizzle in the bottom of each jar. Add prepared quinoa. Add bell peppers, cucumber, and greens. Cover jars with lids and store in the refrigerator up to 1 week.


Notes

Allergic to peanuts? You can sub sunflower seed butter, almond butter, or cashew butter. Or, just leave it off. The salad is still delicious without it, though you may want to add a bit of extra sweet chile sauce to your quinoa.

Gluten free? Be sure to use gluten free tamari or coconut aminos in place of the soy sauce.

Let’s Talk Coconut Milk.┬áTo keep the coconut sauce from being too thick, I used So Delicious coconut milk (found in cartons in the refrigerated section). It’s got all that lovely coconut flavor while still being easy to pour and a bit lighter. I love it for sauces or smoothies (like this one). If you use canned, I recommend going with the “light” kind (one of the only times you’ll hear me say that!).

Mix It, Blend It. Especially if you’re using a natural peanut or nut butter for the drizzle, you may find it doesn’t blend right away. Don’t panic! That’s just because it doesn’t have “extras” in it that stabilize it. You can just keep whisking, warm it a bit in the microwave to help it along, or just toss your peanut drizzle ingredients in a blender or use an immersion blender to get the job done. Your choice!

Nutrition

  • Calories: 269kcal
  • Sugar: 9g
  • Sodium: 636mg
  • Fat: 11g
  • Saturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 5g
  • Protein: 10g
  • Cholesterol: 0