Thai Quinoa Salad with Almond dressing
Thai Quinoa Salad with Almond Dressing
A super yummy organic vegan, gluten free salad with a punch of flavour. Perfect for lunches or dinner. Has a lovely thai bite!
Equipment
- 1 Saucepan
- 1 High Whizz Blender
Ingredients
- ¼ Cup Organic Red Quinoa
- 4 Cups Organic Cabbage, Kale, Carrot, Radish shredded or grated.
- 1 green Organic bell pepper, finley sliced.
- ½ Bunch Organic Cilantro (Coriander) Chopped You can sub with Basil or Mint
- 1 Tbsp Oranic jalapeno, finely sliced
- ¼ - ½ Cup Crushed Roasted Organic Almonds (or peanuts).
Thai Almond Sauce (or Peanut)
- 3 slices Organic Ginger, thinly sliced (Cut across grain)
- ¼ Cup Organic Almond Butter (or organic peanut butter)
- ¼ Cup Freshly juiced organic orange juice (This is a must in this recipe)
- 3 Tbsp Fresh organic lime juice (1 lime)
- 2 Tbsp Organic Liquid Aminos (tamari will turn this sauce very dark)
- 3 Tbsp Maple syrup / Agave
- ½ -1 tsp Organic cayenne pepper
- ½ tsp Organic salt
Instructions
- Cook: Red quinoa according to instructions, (approx 7 mins) drain and rinse under cold clean water.
- Sauce: Blend all ingredients together in high speed blender until smooth, This is quite a bit of sauce, so don't put all in at once, according to your texture liking.
- Toss: Place all shredded veges in to a bowl, add rinsed Quinoa, add in sauce to your liking or creamy(ness).
- Salt: Adjust the salt to your liking and top with chili flakes and/or coriander.
Notes
Tried this recipe?Let us know how it was!
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