Thai Quinoa and Zucchini Noodle Salad

Thai Quinoa and Zucchini Noodle Salad
Adapted from inspiralized.com
Thai Quinoa and Zucchini Noodle Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from inspiralized.com

Ingredients

  • For the salad:

  • 2

    medium zucchinis, peeled, Blade C, noodles trimmed

  • 1

    large carrot, peeled, Blade C, noodles trimmed (or julienned)

  • 1

    large bell pepper, sliced thinly

  • 1/2

    cup diced green onions

  • 1

    cup cooked quinoa (I used red)

  • 2

    tablespoons slivered raw almonds

  • 1/4

    packed cup fresh cilantro

  • For the dressing:

  • 1/4

    cup almond butter

  • 1.5

    tablespoons lime juice

  • 1

    tablespoons rice wine vinegar

  • 1

    tablespoons soy sauce (or tamari, if gluten-free)

  • 1/2

    tablespoon sesame oil

  • 1/2

    tablespoons honey

  • 1

    teaspoons grated fresh ginger

  • 1/2

    tablespoon sriracha (or other Asian hot sauce)

  • 2

    tablespoons of water, to thin (or more as needed)

Directions

Place all of the ingredients for the dressing into a food processor and pulse until creamy – or simply whisk together thoroughly. Taste and adjust, if necessary. Set aside. Place the zucchini noodles in a large mixing bowl along with the carrot, bell pepper, green onions, quinoa, almonds and cilantro. Pour the dressing over the salad and toss together thoroughly. Transfer the salad to a serving bowl and enjoy.

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