I’ve never been one for salads, but I think this is semi-salad. It has a fresh taste to it. The vegetables are barely cooked and the lime adds a fresh, almost dressing-like flavor to the sauce. Very easy to make and of course it’s delicious. It is very close to raw vegan, the only thing is that the quinoa is cooked and the vegetables are VERY slightly cooked. But all you’d have to do to make it vegan is to replace the quinoa with raw noodles instead, like kelp or zucchini noodles. I like more starch-like flavor in my food, I guess. Plus, it’s gluten free!
- 1 cup quinoa
- 2 1/2 tsp ginger root
- 1 large garlic clove
- 1/2 cup raw creamy almond butter
- 2 – 2 1/2 tbsp tamari
- juice from 3 medium limes
- 1 tbsp maple syrup
- 2-3 tbsp water
- 1 bell pepper, chopped
- 1 red onion, diced
- a few stalks bok choy, chopped
- sesame seeds
- Cook quinoa according to directions.
- Meanwhile, add ginger and garlic to a food processor or blender and blend. Then add almond butter, tamari, lime juice, maple syrup, and water. Sprinkle with sesame seeds, if desired.
- Once quinoa is finished, turn off heat and stir in remaining vegetables, until the bok choy leaves become a little wilted.
- And that’s it! Serve cold. To serve, drizzle desired amount of sauce over the quinoa. Otherwise, keep them separated. Enjoy!