Rainbow Quinoa Salad Jars with Peanut Miso Dressing

These Rainbow Quinoa Salad Jars with Peanut Miso Dressing are the work lunch you’ve been waiting for! Ditch the boring sandwich and try these crunchy, flavor-packed salads.

  • Author: Leanne Ray, MS, RDN
  • Cook Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 4 salads 1x
  • Category: Mains
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan




  • 1 bunch of kale, de-stemmed and sliced thin 
  • 1/2 cup quinoa (uncooked)
  • 1 cup shelled edamame
  • 1/4 cup peanuts (unsalted)
  • 3 medium carrots, peeled and shredded
  • 1/2 cup purple cabbage, thinly sliced
  • 1 bell pepper, diced
  • 2 Tbsp green onions, sliced thin
  • 2 Tbsp cilantro, chopped


  • 1/4 cup peanut butter
  • 3 Tbsp miso
  • 2 Tbsp pure maple syrup
  • 2 Tbsp rice vinegar
  • 2 tsp sesame oil
  • 1 tsp sambal oelek (or sriracha)
  • 1/4 cup hot water (note: you might not need all of it)


  1. Cook quinoa per package directions.
  2. Meanwhile, prep the vegetables and set them up in an assembly line in order listed.
  3. To make dressing: add all ingredients except water to a large bowl and whisk or stir with a fork until well combined. Slowly stream in hot water while mixing until it reaches the consistency of your liking. Add about 1/3 of the dressing to the kale and massage with your hands until fully coated and broken down (about 1-2 minutes). 
  4. Line up four 16-oz, wide-mouth mason jars and add ~2 Tbsp of dressing to each. Then, layer the rest of the ingredients, evenly distributing between jars. Don’t be afraid to really pack it in!
  5. Screw lids on and store in the refrigerator until ready to serve.



  • The equipment section above includes affiliate links to things I use often in my kitchen and recommend. 


Keywords: thai, edamame, miso, homemade dressing, packed lunch, healthy lunch, meal prep