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Crunchy Quinoa Salad Recipe

Crunchy Quinoa Salad

Prep Time 20 mins
Cook Time 20 mins
Course Salad
Servings 4


Salad ingredients:

  • 3/4 cup uncooked tri coloured quinoa
  • 1 1/2 cup water
  • 2 cups cabbage, shredded (I used green and purple)
  • 1 cup carrot, grated
  • 1 cup sugar snap peas, thinly sliced
  • 1/2 cup coriander, chopped
  • 1/4 cup spring onions, thinly sliced
  • 1/4 cup tamari almonds, roughly chopped

Sauce ingredients:

  • 1/4 cup almond butter
  • 3 tbsp tamari sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp sesame seeds, lightly toasted
  • 1 tsp fresh ginger, finely grated
  • 1/2 lime, juiced
  • Chilli flakes, to your liking


  • Cook the quinoa via the absorption method. Add the washed quinoa and water to a saucepan. Bring to the boil then reduce to a simmer until all the liquid is absorbed. Remove from the heat and let it cool.
  • Making the sauce. Whisk the almond butter and tamari sauce together until smooth. Heat slightly if needed to combine. Add all the remaining ingredients and whisk.
    You can add a splash of water if its too thick.
  • Bringing the salad together. In a large bowl, mix through the quinoa, cabbage, carrot, sugar snap peas, coriander, and spring onions. Lastly, pour in the sauce mix and toss. Season to your liking.
  • Garnish with the tamari almonds.
Keyword Crunchy quinoa salad, Quinoa