This plant-based almond thai quinoa salad is a delicious and easy weeknight meal. Made with quinoa, broccoli, cabbage, carrots, our uniquely crunchy almonds and topped with a flavor packed almond butter sauce. It’s simple and great to add to the weekly rotation. Get Crunching!
Prep Time: 5 min
Cook Time: 50 min
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.
In a glass measuring cup, combine almond butter, lime juice, coconut aminos, and water. Stir together until well combined.
Shred carrots and then chop 1/2 of the cabbage, then add to a large bowl.
Add in steamed veggies, quinoa, and shredded carrots. Mix in almond butter sauce and stir until everything is combined.
* This recipe was developed for Daily Crunch Snacks by Pure and Plant Based. Check out the recipe on her site here.