Vegan Thai Quinoa Salad
This Thai quinoa salad is full of colorful veggies like purple cabbage and and bell peppers, and has so much flavor! It's topped with a sweet and savory dressing made from almond butter, soy sauce, and sesame, making for a refreshing and satisfying meal.
Ingredients
Dressing
- 2 tablespoons almond butter natural
- 3 tablespoons low sodium soy sauce
- 2 tablespoons lime juice
- 1 tablespoon sesame oil
- 1-2 tablespoons maple syrup
- 1 tablespoon sriracha optional
Salad
- 1 cup dry quinoa or 3 cups cooked
- 1 ½ teaspoon salt divided
- ½ teaspoon pepper
- 1 tablespoon olive or sesame oil
- 3 cups purple cabbage
- 1 ½ cups bell peppers small slices
- 1 cup matchstick carrots
- ½ cup green onion sliced
Instructions
- Start by making the dressing--In a small bowl, whisk together all the ingredients and set aside.
- Cook the quinoa according to package directions, with 1 teaspoon salt (or cook in broth and skip the salt). Skip this step if your quinoa is already cooked.
- In a medium or large nonstick pan, heat up the oil and add the cabbage, carrots, and peppers. Cook for 2 minutes, then add the green onions. Mix in the remaining salt and pepper and cook for 1 minute (or longer if you want them softer). Add the cooked quinoa and mix. Mix in the dressing or pour over individual servings.