Name: Thai Quinoa Bowl with Almond Ginger Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: Almond Ginger Sauce; 6 tbsp Almond Butter (raw, unsalted) or Nut Butter of choice; ½ cup Unsweetened Soy Milk or nondairy milk of choice; ½ tsp Ginger Powder (or 1 tbsp minced ginger); 3 tbsp Lime Juice; 1 ½ tbsp Liquid Aminos or Coconut Aminos; 2 Pitted Medjool Dates; 2 tsp Onion Powder; ½ tbsp Garlic Powder; 1 tsp Dulse Flakes (optional); Bowl Ingredients; 3 cups Cooked Quinoa (1 cup dry); 2 cups Purple Cabbage thinly sliced; 1 ½ cups Shredded Carrots (about 3 to 4 carrots); 3 cups Roughly Chopped Greens (I used a baby spinach, chard, kale blend); 3 tbsp Chopped Cilantro

Thai Quinoa Bowl with Almond Ginger Sauce

CategoryLunch + Dinner

Prep Time15 minsCook Time10 minsTotal Time25 mins

Almond Ginger Sauce

6 tbsp Almond Butter (raw, unsalted) or Nut Butter of choice

½ cup Unsweetened Soy Milk or nondairy milk of choice

½ tsp Ginger Powder (or 1 tbsp minced ginger)

3 tbsp Lime Juice

1 ½ tbsp Liquid Aminos or Coconut Aminos

2 Pitted Medjool Dates

2 tsp Onion Powder

½ tbsp Garlic Powder

1 tsp Dulse Flakes (optional)

Bowl Ingredients

3 cups Cooked Quinoa (1 cup dry)

2 cups Purple Cabbage thinly sliced

1 ½ cups Shredded Carrots (about 3 to 4 carrots)

3 cups Roughly Chopped Greens (I used a baby spinach, chard, kale blend)

3 tbsp Chopped Cilantro

Add Almond Ginger Sauce ingredients to a blender and blend until smooth.

Place remaining ingredients in a large mixing bowl and combine. Pour Almond Ginger Sauce over quinoa veggie mixture and mix again.

Serve cold or warm. Enjoy!

*Makes 4-5 servings

Ingredients