If you're looking for a fun, flavorful and veggie packed meal to spice up your weekday lunches, I GOTCHU. I'm super excited to share this recipe with you guys because it's quick to make (30ish mins or less), it's loaded with gut supportive fibers from crunchy veggies, quinoa and chickpeas, and the sauce is made with some of my favorite flavors including ginger, garlic, sesame oil, almond butter and a little heat.

This is a great meal to batch prep ahead of time for a couple days, since it holds up super well in the fridge. You can also add your favorite protein (I like adding shredded chicken or shrimp…) to support blood sugar stability and satiety.

Crunchy Thai Quinoa Salad with a Spicy Almond Butter Sauce

Serves 4-5

Salad Ingredients

• 1/2 small head shredded purple cabbage

• 3 cups shredded carrots

• 1 english cucumber, seeds scooped out and thinly sliced

• 2 bell peppers, thinly sliced

• 1 cup UNCOOKED quinoa, cooked according to package instructions

• 1 can chickpeas, drained and rinsed*

• 1 head of cilantro, chopped

• 1 bunch green onion, diced

Sauce Ingredients

• 2/3 cup organic unsalted almond butter

• 2 tablespoons tamari

• 1 teaspoon toasted sesame oil

• 2 inch piece of ginger, minced

• 2 small cloves of garlic, minced

• juice of 2 limes

• 1-2 teaspoons red pepper flakes (or 1 jalapeno, seeds removed)

• 2 teaspoons pure maple syrup

• 3-4 tablespoons warm water

Directions

1. Cook quinoa according to package instructions

2. Make sauce and set aside. Adjust water and spice to your liking.

3. Chop veggies and combine in a large bowl with sauce

4. Optional toppings: sesame seeds, cilantro, sriracha

NOTES

**Consider soaking and sprouting beans before cooking or purchasing Eden Foods canned beans to improve digestibility.