Protein Packed Creamy Vegan Thai Quinoa Salad
Prep time
Cook time
Total time
Recipe type: Paleo, Vegan, Salad, Protein
Serves: Many
  • 2 cups cooked (1 cup uncooked) quinoa
  • 2 cups vegetable broth (to cook quinoa, can use water if you prefer)
  • 1 cup shredded carrots
  • ¾ cup fresh sugar snap peas, sliced into thirds
  • ½ chopped mushrooms
  • 3 scallions, white and green parts (white parts to mix with quinoa, green parts as garnish)
  • ½ cup creamy almond butter
  • 3 Tablespoon fresh lime juice
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon chili pepper flakes
  • 1 teaspoon minced garlic (I use the jarred kind)
  • pinch of salt
  • Purchase advair online
  1. In a medium saucepan, combine quinoa and broth and bring to a boil.
  2. Once boiling, reduce to a simmer and cover. Set timer for 15 minutes. Stir quinoa every 5 minutes.
  3. While the quinoa is cooking, chop veggies.
  4. In a medium microwavable bowl combine dressing ingredients and stir. Place in microwave for 30 seconds. Stir again. It will be thick but will get easier to stir once the hot quinoa meets it.
  5. In a large bowl combine chopped veggies and cooked quinoa.
  6. Pour dressing over the warm quinoa and stir and stir and stir until everything is combined.
  7. Garnish with green parts of the green onions
  8. Can be enjoyed warm or cold.
  9. Leftovers keep in the fridge for 2 - 3 days.
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