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.
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Thai Quinoa Veggie Salad with Creamy Almond Butter Dressing
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!
