Thai Quinoa and Zucchini Noodle Salad

By á-14014

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)

Details

Adapted from inspiralized.com

Preparation

Step 1

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.