Spice your night up with this Thai style quinoa salad! This dish has the perfect kick and is so versatile – serve it warm, cold, by itself, on some greens, or even in a wrap. Best part – it is even better the next day! So feel free to make a big batch for a party coming up, or as your weekly meal prep and then stick it in the fridge and enjoy all week long! (Gluten free, soy free, dairy free). Recipe byPrint
For the SALAD:
¾ cup quinoa
1 ½ cups water
1 ½ cup red cabbage – shredded
1 cup carrots – shredded
1 ½ cups steamed broccoli florets
1 (16oz) can chickpeas
Red pepper flakes to garnish
For the SAUCE:
1/3 cup Power Fuel NuttZo
4 tbsp coconut aminos
1 tbsp chili-infused honey
½ tsp ginger
1 tsp toasted sesame seeds
½ tsp apple cider vinegar
¼ tsp cayenne pepper (more if you like it really spicy!)
Water to preference
Combine quinoa and water in a large pot, bring to a boil.
Reduce to simmer, cover and cook for 15 minutes.
Remove from heat, leave covered for 10 minutes, then fluff with a fork.
*Make sauce while quinoa cooks:
Combine all sauce ingredients in a bowl and whisk.
Add a small amount of water and whisk, repeating until you reach a thin consistency you can pour over your dish.
Rinse and drain chickpeas.
Shred cabbage and carrots if purchased whole.
Steam broccoli florets.
Add quinoa, chickpeas, cabbage, carrots, and broccoli together in a large bowl.
Add sauce, stir to combine.
Garnish with red pepper flakes.