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Thai Quinoa Salad with Almond Butter Dressing - crammed full of fresh vegetables and salty dry fried peanuts with a light but spicy, rich and creamy full of flavour dressing! #vegan #glutenfree #meatfree #salad | thecookandhim.com

Thai Quinoa Salad with Almond Butter Dressing

Prep: 15 mins | Cook: 15 mins | Total: 30 mins | Quantity: 2 - 4 portions

Ingredients

  • 1 cup quinoa
  • 2 cups vegetable stock (or 2 cups water and 1 veg stock cube)
  • 1 medium carrot – washed or peeled
  • 1 red pepper
  • 1/4 red cabbage
  • 8 spring onions
  • 1 cup edamame peas

Dressing

  • 2 tblsp Pip & Nut Almond Butter
  • 1 tblsp grated fresh ginger
  • 1 tblsp sesame oil
  • 1 tblsp olive oil
  • 1/2 lime – juice only
  • 2 tsp soy sauce
  • 1 tblsp coconut sugar
  • 1 tsp crushed red pepper flakes
  • 1/2 tsp garlic powder

Instructions

  1. Start by cooking the quinoa.  Put the quinoa in a medium saucepan with the vegetable stock and gently bubble over a medium heat, stirring occasionally for 10-15 minutes until all the water has been absorbed
  2. Fluff with a fork then set aside to cool
  3. Grate the carrot and tip into a large bowl
  4. De-seed the pepper and thinly slice.  Add to the carrot
  5. Thinly slice the red cabbage and spring onions and add to the bowl.  Stir in the edamame peas
  6. Whisk together all the dressing ingredients and pour over the veg
  7. Add the cooked quinoa to the bowl and stir everything together well, turning and mixing
  8. Serve immediately or keep in a sealed container in the fridge for up to 4-5 days

Recipe by The Cook & Him at https://thecookandhim.com/recipes/thai-quinoa-salad-with-almond-butter-dressing/