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.
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
Instructions
- 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.
- While quinoa is cooking, make the almond butter dressing in a small bowl or glass measuring cup. Whisk briskly to combine ingredients thoroughly.
- Next, prepare vegetables. Add carrots, red cabbage, green onion and red onion to a large mixing bowl.
- 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.
- 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.