Almond Ginger Quinoa Salad | Vegan, Gluten Free, Dairy Free

Almonds, Ginger, Quinoa – just a few of my favourite things! I was in quite a rush today at lunch so I whipped this up in a jiffy but the idea of this salad sat in my mind all morning. I try to plan my meals ahead of time so I can really think about what ingredients will pair well together and what sauces will enrich the flavours. I’d made my own version of raw pad thai with raw zucchini noodles and an almond thai sauce and I must say it was fantastic, but unfortunately it was a lunch time creation and because I was planning on it turning out so well the first try I didn’t document the making of this delicious dish.
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Well, when thinking about this salad today I also thought about my almond thai sauce and figured I’d give it another go and see how well I could recreate it off memory. Turns out when you make something too good from scratch all on your own, you remember. The sauce is rich and creamy and nutty and pairs so well with the slight nutty taste from the quinoa and added chickpeas. It’s a really hearty bowl and can really be enjoyed as a dinner or lunch meal!

Ingredients:
1 Cup Cooked Quinoa
1/2 Cup Cooked Chickpeas
1/3 Cup Red Onion
1/3 Cup Carrots
1/3 Cup Red Pepper
1/4 Cup Crushed Cashews

Dressing:
3 Tbsp Almond Butter
1/4 Cup Apple Cider Vinegar
1/4 Cup Tamari
1 Tbsp Ginger Juice
1 Tsp Minced Garlic
Juice from 1 Lemon Wedge

Method:
Chop you veggies into bite sized pieces and put aside. Pour your Quinoa into the bottom of a bowl and top with chopped veggies.
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To make your dressing add all ingredients together either into a small cup food processor or an air tight container (I use a mini mason jar) and mix/shake until dressing is nice a creamy.

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Pour on top of salad bowl and add crushed cashews, stir and enjoy!
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xx KTV

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