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Thai Veggie Quinoa Salad with Creamy Almond Butter Dressing | Living Well With Nic

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.