Go Back
–+ servings

Crunchy Quinoa Bowl With Thai Almond Sauce

A great lunch or dinner!
Print Recipe

Ingredients

Salad Ingredients

  • 1 can 15-ounces of chickpeas
  • 1/2 tablespoon coconut oil
  • 1 fresh lime
  • 1 cup purple cabbage
  • 1 red bell pepper
  • 4 large carrots
  • 1 cucumber
  • 2 cups of cooked quinoa
  • 2 tablespoons cilantro

Thai Almond Sauce Ingredients

  • 2 tablespoons of almond butter I used Naturally More Almond Butter
  • 2 tablespoons of coconut liquid aminos or soy sauce
  • 1 tablespoon of lime juice
  • 1 tablespoon of coconut milk

Instructions

  • Preheat the oven to 425 degrees Fahrenheit
  • Add chickpeas to a pan with 1/2 a tablespoon of coconut oil and roast in the oven for 20 - 25 minutes
  • Next cook your quinoa following the package instructions
  • While your quinoa is cooking, wash and dice or julienne your vegetables
  • To make your sauce combine all sauce ingredients into a small bowl and mix or whisk together
  • When your chickpeas have finished cooking, add everything into a bowl and top with thai almond butter sauce. Enjoy!
Servings: 4