Integrative Nutrition Health Coach
Nutty Golden Beet, Carrot, and Quinoa Thai Vegan Salad
Prep Notes
t’s a quick and easy breakfast, lunch, or dinner that comforts and satisfies!
Ingredients
- 4 cups golden beets, peeled and diced into 1" pieces
- 4 cups carrots, sliced
- 4 cups quinoa, cooked
- 2 cups cilantro, roughly chopped
- 1/2 cup cashews
Almond Butter Sauce:
- 4 tablespoons smooth almond butter (no salt added)
- 2 tablespoons coconut it's
- 1 tablespoon tamari
- 2 tablespoons sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried ginger
- 2 teaspoons chili flakes
- Salt and pepper to taste
Directions
- Preheat oven to 400°F.
- Bake beets and carrots for 30–40 minutes until tender.
- Meanwhile, combine all sauce ingredients in a small mixing bowl. Whisk until combined thoroughly.
- When beets and carrots are done, put them in a large mixing bowl with the quinoa, cilantro, cashews, and almond sauce. Salt and pepper to taste.
Credit
Linda Villines