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Crunchy Quinoa Bowl With Thai Almond Sauce

Crunchy Quinoa Bowl With Thai Almond Sauce
A great lunch or dinner!
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Salad Ingredients
  1. 1 can (15-ounces) of chickpeas
  2. 1/2 tablespoon coconut oil
  3. 1 fresh lime
  4. 1 cup purple cabbage
  5. 1 red bell pepper
  6. 4 large carrots
  7. 1 cucumber
  8. 2 cups of cooked quinoa
  9. 2 tablespoons cilantro
Sauce Ingredients
  1. 2 tablespoons of almond butter (I used Naturally More Almond Butter)
  2. 2 tablespoons of coconut liquid aminos (or soy sauce)
  3. 1 tablespoon of lime juice
  4. 1 tablespoon of coconut milk
Instructions
  1. Preheat the oven to 425 degrees Fahrenheit
  2. Add chickpeas to a pan with 1/2 a tablespoon of coconut oil and roast in the oven for 20 - 25 minutes.
  3. Next cook your quinoa following the package instructions.
  4. While your quinoa is cooking, wash and dice or julienne your vegetables.
  5. To make your sauce combine all sauce ingredients into a small bowl and mix or whisk together.
  6. When your chickpeas have finished cooking, add everything into a bowl and top with thai almond butter sauce. Enjoy!
Naturally More Nut Butter http://naturallymore.com/