Almonds. Ginger. Quinoa. Colorful Veggies. Explosion of flavor. Need I say more?!
Almond Ginger Sauce Ingredients
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 tbsp Braggs Liquid Aminos (soy sauce alternative)
2 pitted Medjool Dates
2 tsp Onion Powder
½ tbsp Garlic Powder
1 tsp Dulse Flakes (optional; adds iodine and great flavor)
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