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Lunch | Dinner

Crunchy Peanut Quinoa Slaw

  • 15 Mins

    Prep Time

  • 0 Mins

    Cook Time

  • 6


  • 139 Calories
  • 7g Fat
  • 16g Carbs
  • 6g Protein
  • Instructions & Tools



  • 6 Servings
  • 139 Calories
  • 7g Fat
  • 16g Carbs
  • 6g Protein
  • 15 Mins Total Time
  • - Salad -
  • 1 Cup Cooked Quinoa (use the Basic Quinoa Recipe)
  • 3 Cups Broccoli, Carrot and Cabbage Slaw Mix
  • ½ Cup Chopped Cilantro, more if desired for topping
  • ¼ Cup Chopped Peanuts (optional)
  • - Dressing -
  • ¼ Cup Smooth Peanut Butter
  • 3 Tbsp Low-Sodium Soy Sauce
  • 1 Tbsp Honey
  • 1 Tbsp Rice Vinegar (optional)
  • 1 Tsp Ground Ginger
  • 2 Tbsp Lime Juice
  • Pinch of Red Pepper Flakes
Recipe adapted from

Nourishment Note


  • 6 Servings
  • 139 Calories
  • 7g Fat
  • 16g Carbs
  • 6g Protein
  • 15 Mins Total Time
  • 1

    Combine Salad In a large mixing bowl, combine the pre-cooked quinoa, cabbage slaw and cilantro.

  • 2

    Make the Dressing In a small mixing bowl, whisk together the dressing ingredients. Add more water for a thinner sauce.

  • 3

    Add Dressing to Salad Add sauce to quinoa mixture. Stir together. Serve with peanuts and additional cilantro if desired.

Recipe adapted from

Allergen Swap

  • PPeanuts

    Replace the peanut butter with a seed butter, such as sunflower butter; omit chopped peanuts.

  • SSoy

    Use a gluten-free soy sauce.

  • GGluten

    Use a soy-free soy sauce.

Fatigue Buster

  • Sit on Stool or Chair

    Sit on a stool or chair while preparing this recipe. Sitting uses less energy than standing.

  • Freeze Leftovers

    Use the Basic Quinoa Recipe and freeze leftovers to enjoy when cooking isn’t a high priority. Quinoa can also be used in recipes throughout the week.

  • Use Bottled Lime Juice

    Use bottled lime juice instead of squeezing your own to reduce prep work.

There's plenty more delicious recipes to try!

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