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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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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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.
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!
If you try this plant-based almond thai quinoa salad, or any other Pure and Plant-Based recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook to be featured!
Almond Thai Quinoa Salad
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
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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.
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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.
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In a glass measuring cup, combine almond butter, lime juice, coconut aminos, and water. Stir together until well combined.
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Shred carrots and then chop 1/2 of the cabbage, then add to a large bowl.
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Add in steamed veggies, quinoa, and shredded carrots. Mix in almond butter sauce and stir until everything is combined.
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Stir in chopped Daily Crunch almonds, top with sriracha and serve.
