Almond Thai Quinoa Salad

This plant-based almond thai quinoa salad is a deliciously easy weeknight meal. Made with quinoa, broccoli, cabbage, carrots, almonds and topped with a flavor packed almond butter sauce. It’s simple and great to add to the weekly rotation.

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plant-based almond thai quinoa salad

If you need a super simple but flavor packed dinner, then you have to try this almond quinoa salad. It’s a great dinner that is full of steamed veggies paired with a hearty whole grain.

I topped it with Daily Crunch Sprouted Almonds to add a perfect crunch along with an almond butter sauce. Daily Crunch’s sprouted almonds are soaked instead of roasted, which leaves them uniquely crunchy and a perfect addition in recipes. I also used them in this wild rice stuffed squash and in my turmeric almond crusted cauliflower nuggets.

All of these different ingredients in this plant-based almond thai quinoa salad come together to give this dish a variety of flavors, colors and textures, that work great together.

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almond thai quinoa

This healthy vegan dinner is so easy and comes together in just about under 30 minutes. Here’s how to make it:

  • Cook quinoa until soft.
  • Steam an onion, bell pepper and broccoli.
  • Shred carrots and chop cabbage.
  • Make your almond butter sauce.
  • Add everything to a large bowl and stir to combine.
  • Top with almonds and sriracha.
  • Serve either hot or cold.
vegan almond thai quinoa salad

It’s that simple. This dinner is also great to make if you meal plan. It can make enough to feed a family of 5 and even have some leftovers. So, if you’re looking for a smaller serving, feel free to just half the recipe.

If You Like Almond Thai Quinoa Salad, Try These Other Easy Plant-Based Dinners!

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Almond Thai Quinoa Salad

Course Dinner
Cuisine Plant-Based, Vegan
Keyword almond thai quinoa salad, almonds, quinoa salad, thai quinoa salad
Prep Time 5 minutes
Cook Time 20 minutes

Ingredients

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

Almond Butter Sauce

  • 1/2 cup almond butter
  • 1 tbs lime juice
  • 1/4 cup coconut aminos
  • 3 tbs 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.

  2. 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.

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

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

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

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

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