This salad is a crowd-pleaser made with quinoa and lots of colorful raw veggies. Tossed in a creamy almond butter thai dressing that’s absolutely delicious! Perfect for picnics or easy lunches or dinners.

Almond butter makes anything taste good. Am I right? I just love it! I especially love baking with it, cue my epic Chewy Oatmeal Chocolate Chip Almond Butter Cookies. But that’s aside from the point.

Almond butter is also perfect to use for a tasty ginger Thai dressing. That’s exactly what inspired this Thai Quinoa Veggie Salad. I had some almond butter that I wanted to use up and this salad was born! This is a simple dish to make ahead of time for a dinner party or to pack for lunches during the week. My husband, Jonah, loves this salad so much that he will eat it for several days in a row!

I love how colorful this salad is. You could even add pea pods or bell peppers for a little extra veggie and color boost!

With Spring upon us, I am starting to crave salads with lots of raw vegetables. Our bodies naturally shift to craving lighter, raw foods as a way of telling us that it’s time for spring-cleaning! When the weather starts to warm up, I encourage you to make lighter lunches and dinners with raw vegetables and cooked grains, such as quinoa and brown rice.

If you try this recipe, leave a comment below! Ready for more? Subscribe to my newsletter for recipes sent straight to your inbox or follow along on Instagram!

Thai Quinoa Veggie Salad with Creamy Almond Butter Dressing

This Salad is a crowd-pleaser made with quinoa and lots of colorful raw veggies. Tossed in a creamy almond butter thai dressing that's absolutely delicious! Perfect for picnics or easy lunches or dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course: Salad

Ingredients Method Notes

Ingredients

  

Dressing

• 4 Tbs Creamy Almond Butter
• 2 Tbs Braggs Liquid Aminos soy sauce alternative
• 1 Tbs Water
• 1 Lime Freshly Squeezed
• 2 Garlic Cloves
• ½ knob of Ginger or ½ tsp ground ginger

Salad

• 2 cups Dry Quinoa
• 1 ¼ cup Matchstick Carrots
• 1 cup Shredded Purple Cabbage
• 6 Green Onion Stalks
• ½ cup Red Onion diced
• ½ cup Cilantro chopped

Method

 

1. Cook quinoa in a medium-size pot. Add four cups of filtered water and two cups of soaked quinoa to the pot. Bring to a boil, then turn the heat down to low and simmer for 15 min. Make sure to cover with a lid.
2. While quinoa is cooking, make the almond butter dressing in a small bowl or glass measuring cup. Whisk briskly to combine ingredients thoroughly.
3. Next, prepare vegetables. Add carrots, red cabbage, green onion and red onion to a large mixing bowl.
4. Once quinoa is completely cooked, add to mixing bowl with vegetables. Pour about 3/4th of dressing over the salad and gently fold to combine. Depending on how much dressing you like, you can always add more.
5. Serve immediately or after it chills. I like it best the next day!

Notes

Store for up to one week in the fridge in an air-tight container.