ST. LOUIS — Thai Quinoa Crunch Salad
servings: 3
prep time: 10 min
total time: 30 min
Ingredients:
2 ¼ cup cooked quinoa (¾ cup uncooked quinoa)
2 cups shredded cabbage
1 cup thinly sliced sugar snap peas
1 cup shredded carrots
½ cup chopped cilantro
3 tablespoons hemp seeds
1 can chickpeas (drained and rinsed) or sub 8 oz tempeh or chicken breast, diced into 1-inch cubes
Thai Almond Butter Sauce:
¼ cup almond butter
2 tablespoon low-sodium tamari
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
1 teaspoon freshly grated ginger
2 teaspoons minced garlic
1 teaspoon sesame oil
1 ½ tablespoons lime
2-4 tablespoons water to thin
Start by cooking the quinoa if not already cooked (directions in notes). You need 2 1/4 cups.
Make the sauce by whisking together all the ingredients in a medium bowl. Add water to thin to
your liking.
In a large bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, chickpeas and cilantro. Toss to combine, then pour on the sauce. Toss again until everything is lightly coated in sauce. Then top with hemp seeds. This salad keeps well, covered and refrigerated, for about 4 days.
For Tempeh Option - Place the tempeh in a microwaveable dish and cover with a damp paper towel. Place in the microwave for 3 minutes. Spray a 12-inch skillet with avocado oil and place over medium-high until hot. Add the tempeh in a single layer and add 1/3 of the sauce. Cook, turning occasionally, until golden brown; about 3 minutes.