Almond Thai Quinoa Salad

Almond Thai Quinoa Salad is a flavor-packed bowl that's perfect for any time of day! This vibrant salad combines the nutty goodness of quinoa with a rainbow of crunchy veggies and the unique crunch of Daily Crunch Sprouted Almonds. It's not just a feast for your taste buds, but also a nutritional powerhouse that will keep you fueled and satisfied.

Quinoa, the star of this dish, is a superfood that's packed with protein, fiber, and essential nutrients. It provides a solid foundation for this salad, ensuring you get a dose of complex carbs and minerals with every bite. The colorful array of vegetables, including bell peppers, onions, broccoli, carrots, and cabbage, adds a burst of vitamins, minerals, and antioxidants to the mix.

The almond butter sauce is the secret weapon that ties everything together. This creamy dressing is made with wholesome ingredients like almond butter, lime juice, and coconut aminos, creating a flavor explosion that's both tangy and savory. It's the perfect complement to the nutty quinoa and crunchy veggies.

Whether you're looking for a satisfying lunch, a nutrient-dense snack, or a side dish to accompany your main meal, this Almond Thai Quinoa Salad is the answer. It's easy to prepare, making it a great option for busy weeknights or meal prep. Simply assemble the salad, drizzle the almond butter sauce, and top with a generous sprinkle of Daily Crunch Sprouted Almonds for an extra boost of crunch and flavor. Get ready to dive into a bowl of deliciousness that will leave you feeling energized and satisfied!

Prep Time: 5 min

Cook Time: 50 min

Servings: 2

INGREDIENTS for Almond Thai Quinoa Salad

Salad

• 1 1/2 cups dry quinoa
• 1 bell pepper
• 1 onion
• 1/2 head of cabbage
• 2 large carrots shredded
• 1/2 cup chopped Daily Crunch Sprouted Almonds

Sauce

• 1/2 cup almond butter
• 1 tbsp lime juice
• 1/4 cup coconut aminos
• 3 tbsp water 

INSTRUCTIONS

1. Add quinoa to a large sauce pot with 3 cups of water. Bring water to a boil, then reduce to a simmer. Let quinoa cook until soft and water has evaporated, about 15 minutes. Then remove from heat.

   While the quinoa is cooking, dice onion and bell pepper. Add to a steamer and let steam for about 5 minutes. Then, add in broccoli and steam until just tender, about 3 minutes. Make sure to not over steam your broccoli as it will get mushy quick.

2. In a glass measuring cup, combine almond butter, lime juice, coconut aminos, and water. Stir together until well combined.

3. Shred carrots and then chop 1/2 of the cabbage, then add to a large bowl.

4. Add in steamed veggies, quinoa, and shredded carrots. Mix in almond butter sauce and stir until everything is combined.

5. Stir in chopped Daily Crunch almonds, top with sriracha and serve.

* This recipe was developed for Daily Crunch Snacks by Pure and Plant Based. Check out the recipe on her site here.