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Lately I have had to keep our dinners pretty simple. Sometimes it’s because I can’t stomach anything too savory (this baby does not like onion and garlic too much), and sometimes it’s because I’m just too darn tired to make much of a spread. Besides growing a baby, I’m also working on an e-book that will be available for purchase in a few short weeks (!!!!). I am so excited to share it with you.
Since I’m done school (officially a Registered Holistic Nutritionist) and the kiddies are still in school, I’m working through the day to develop, create, test, and taste recipes for this e-book. Come dinnertime, most of my creative juices have been zapped up! Thus, the need for simple and fast dinners.
This tangy Thai Quinoa Salad Bowl is just that – simple! You can totally switch up the salad ingredients, and use the dressing for just about anything. It makes a great dip for Thai Salad rolls, a veggie dip, and a yummy sauce for roasted cauliflower or gluten-free noodles. But it’s first home was on this quinoa salad bowl!
Thai Quinoa Salad Bowl
I always have roasted sweet potatoes in our fridge. Our pup loves them and so do I. They make the perfect side for almost every meal. I roast them as is, without oil or salt – see below for more detailed instructions.
- ¼ cup almond butter
- 2 tablespoons coconut aminos
- 1 tablespoon apple cider vinegar
- 1 clove of garlic finely chopped
- a pinch of paprika
- 1 tablespoon water
- 1 tablespoon freshly squeezed lemon juice
- 7 drops of liquid stevia
- 1 tablespoon toasted sesame oil
- 1 tablespoon each fresh cilantro and parsley
- sea salt and pepper to taste
- 3 cups cooked quinoa
- 10 stalks steamed asparagus
- 1 sweet potato, cut into spears and roasted
- ½ cup quartered cucumber
- ½ cup chopped red pepper
- ¼ cup raw sunflower seeds
- 1 avocado, pitted and sliced
- A handful of sprouts
1. Dressing: combine all ingredients in a deep bowl, mason jar, or your blender. Set aside.
2. Salad: Cook quinoa according to package directions (about 1 ½ cups uncooked). Let cool, or refrigerate until cool.
3. Roast sweet potatoes for 35-40 minutes in a preheated oven at 400 degrees.
4. Steam asparagus – serve warm or cold.
5. Chop cucumber and red pepper and add to a medium sized salad bowl with cooked and cooled quinoa.
6. Toss veggie and quinoa mixture with Thai Dressing and portion between two bowls.
7. Garnish each bowl with sweet potato, asparagus, sunflower seeds, avocado, and sprouts.
8. Serve immediately. Store leftover dressing in the refrigerator for 2-3 days. If it thickens up, just add more water or some olive oil.
Yield: 2 servings
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