Nutty Golden Beet, Carrot, and Quinoa Thai Vegan Salad

By Linda Villines, HCTP November 2016

This warm vegan salad features Linda’s take on the classic Thai peanut sauce and is tossed with root vegetables and hearty quinoa. It’s a quick and easy breakfast, lunch, or dinner that comforts and satisfies!


  • 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 aminos
  • 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


  1. Preheat oven to 400°F.
  2. Bake beets and carrots for 30–40 minutes until tender.
  3. Meanwhile, combine all sauce ingredients in a small mixing bowl. Whisk until combined thoroughly.
  4. 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.

Linda Villines holistically healed herself from traumas and multiple related chronic conditions and now teaches women to do the same. She is a trauma-informed certified holistic health and wellness coach; certified Ayurveda counselor; writer; and speaker. Her unique approach to healing trauma and chronic dis-ease fully integrates the mind, body, and spirit by marrying ancient and modern holistic healing methods that blend proven mindfulness, somatic, nutritional, and lifestyle practices. Her depth of personal experience combined with her formal training gives her a unique advantage in the holistic coaching community. She has survived traumas, sicknesses, death, and grief, and what she has learned is no matter how ill, scared, or exhausted you are, love, light, and hope will always carry you out of darkness. Find more from Linda on her website.

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