CRunchy thai salad with peanut dressing

Not only is this a great option for meal prep, its VEGAN, VEGETERIAN and GLUTEN-FREE friendly! Holllaaaahhh!


  • 1 Cup GF quinoa
  • 1 Can chickpeas
  • 1 Large Carrot
  • 1 large Zucchini
  • 2 Cups Cabbage chopped
  • 1/4 cup Unsalted peanuts


  • 1 Tbsp Sesame seed oil
  • 5 Tbsp Rice vinegar
  • 3 Tbsp Creamy Peanut butter unsalted
  • 1 Tbsp Agave syrup
  • 2 Tbsp Liquid aminos


  1. Cook quinoa ( I used 1 cup grain with 2 cups water simmer for 15 mins)
  2. Prep veggies: Carrot and zucchini was spiralized. Chopped would be fine as well!
  3. Rinse beans in colander
  4. Mix all dressing ingredients together.
  5. Layer quinoa (cooled), beans, veggies, and peanut sauce.

This worked great for prepping for the week.

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