Light up your tastebuds and make boring work lunches a thing of the past. This Quinoa Trailblazer Salad with Tamari Maple Almonds is sure to make your co-workers jealous!
Author:Angela @ Eat Spin Run Repeat
Prep Time:20 mins
Cook Time:0 mins
Total Time:20 minutes
For the roasted almonds:
1/3 cup raw almonds
1 tsp each maple syrup and low sodium tamari, plus a few pinches of sea salt
1 tsp coconut oil
For the salad:
2 cups cooked quinoa
¼ cup diced red onion
1 1/2 cups very finely diced celery
1 cup mixed diced bell peppers
2 cups diced cucumber
1 cup shredded purple cabbage or radicchio
2 cups chickpeas, cooked, rinsed and drained very well if canned
1 cup shelled edamame
¼ cup loosely packed freshly chopped parsley
2 tbsp each pumpkin seeds and sunflower seeds
2 tsp sesame seeds
For the dressing:
3 tbsp apple cider vinegar
2 tbsp each fresh lime juice and tahini
1/2 tsp maple syrup
dash of sea salt and black pepper
Roast the almonds: Preheat the oven to 375F and line a baking sheet with foil. In a bowl, toss the almonds in maple syrup and tamari, then sprinkle with sea salt. Drizzle the coconut oil on top and toss again to coat. Lay them in a single layer on the baking sheet. Roast for 15-20 minutes, shaking the pan occasionally and flipping the almonds for even roasting.
Make the dressing: Combine all ingredients in a small jar and shake until evenly incorporated.
In a very large bowl, stir together all remaining ingredients for the salad. Pour the dressing over top and toss well to coat. Let the salad sit for a minimum of 10 minutes to allow flavours to develop.