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Thai Quinoa Salad with Almond Dressing

Feasting at home
A super yummy organic vegan, gluten free salad with a punch of flavour. Perfect for lunches or dinner. Has a lovely thai bite!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Lunch
Servings 0

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

 
 
 
Keyword gluten free, healthy salad, Thai Salad, Vegan
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