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January 28, 2021 1 min read

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

Servings: 2

INGREDIENTS

Salad

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.  


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