Almond Butter Thai Salad

By KeyIngredient

Ingredients

• 3 cups cooked quinoa
• 1 cup broccoli florets, finely chopped
• 1/2 cup shredded carrot
• 1 cup red bell pepper, julienned and cut into 2″ strips
• 1 cup shredded cabbage
• 2 green onions, finely chopped
• 1/4 cup peanuts, chopped (optional)
• Dressing
• 1/4 cup creamy almond butter (or peanut butter
• 1 tablespoons toasted sesame oil
• 1 tablespoon gluten-free tamari
• 1 tablespoon brown rice vinegar
• Juice of 1 lime
• 2 – 3 tablespoons water (to thin the dressing)

Details

Servings 4
Adapted from simplyquinoa.com

Preparation

Step 1

Instructions
Add all the salad ingredients into a large bowl, minus the broccoli and dressing.
If desired, gently steam the broccoli for 2 minutes (or 40 seconds in the microwave) and transfer to the salad bowl. Toss ingredients together to combine. (<-- this step is optional, you can also just eat it raw!)
Drizzle dressing over salad and toss again until everything is incorporated and evenly covered by the dressing.
Serve immediately or store in fridge and serve when desired.
Enjoy!

simplyquinoa.com