Crunchy Quinoa Salad
Ingredients
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
Instructions
- 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.