I am beginning to think that I need to create a section entirely devoted to all things quinoa. Quinoa is probably my favorite seed to experiment with because it is so easily adaptable, and also great for you. While I typically like to add beans to my quinoa for protein, my latest quinoa experiment simply didn’t need them. This incredibly yummy Thai Quinoa Salad with an almond butter sesame ginger sauce, packs both vibrant vegetables and protein, without the added starchiness of beans.
With bright purple cabbage, red onion, carrot shreds, red pepper, green onions and cilantro, this dish is as visually appealing as it is tasty. Raw cashew halves add a perfect crunch, and the almond butter sesame dressing is to die for.
Just chop up your veggies, mix up your sauce, pour it all together in a big bowl of quinoa, and you’ve got yourself one pretty and healthy meal. If you want to add a little spice, mix in 1/2 of a seeded and chopped jalapeno pepper. Let me know your thoughts!
- 1 cup white quinoa; soaked and rinsed
- 2 cups vegetable broth
- 1 cup julienned carrots
- 1/2 cup fresh cilantro
- 1/4 cup sliced green onions
- 1/2 cup red onion; diced
- 1/2 cup red bell pepper; diced
- 1 cup purple cabbage; finely diced
- 1/2 cup raw cashew halves for topping (optional)
- ***Sauce:***
- 1 Tbsp. raw natural honey
- 1 tsp. sesame oil
- 1 tsp. olive oil
- 1/4 cup raw almond butter
- 1/4 cup liquid aminos
- 1 lime; juiced
- 1 Tbsp. red wine vinegar
- 1 Tbsp. grated ginger
- In a medium pan, bring vegetable broth to a boil and add in rinsed quinoa. Return quinoa to a boil, cover, and reduce heat to low. Cook for 15 minutes or until all of water is absorbed.
- When quinoa is finished, remove cover and let it cool to room temperature.
- In a large bowl, add all chopped vegetables and set aside.
- Add in cooled quinoa and stir to mix thoroughly.
- In a small dish, combine all sauce ingredients together and whisk to mix thoroughly.
- When sauce is ready, pour sauce over quinoa and vegetable mixture and stir to thoroughly coat.
- Add in raw cashew halves before serving.