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)

Bowl Ingredients

  • 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

Directions

  1. Add Almond Ginger Sauce ingredients to a blender and blend until smooth.

  2. Place remaining ingredients in a large mixing bowl and combine. Pour Almond Ginger Sauce over quinoa veggie mixture and mix again.

  3. Serve cold or warm. Enjoy!

*Makes 4-5 servings

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