Pad Thai Zucchini Noodle + Quinoa Salad

By Peggie

This pad thai zucchini noodle and quinoa salad is a lightened up version of a takeout staple. Clean ingredients, tons of flavor and packed with nutrients!

Ingredients

• for the sauce:
• 1 1 1 medium zucchini
• 1 1 1 cup shredded cabbage
• 1 1 1 cup sliced red bell pepper
• 2 2 2 scallions thinly sliced
• 1/4 1/4 1/4 cup chopped cilantro
• 1/2 1/2 1/2 cup cooked quinoa
• 1/4 1/4 1/4 cup dry roasted peanuts
• 2 2 2 tablespoons creamy peanut butter or almond butter
• 2 of 2 limes
• 2 2 2 teaspoons gluten-free tamari
• 1 1 1 teaspoon sriracha sauce or asian hot sauce of choice
• 1/2 1/2 1/2 teaspoon ground ginger
• to as needed to thin the sauce

Details

Servings 2
Preparation time 10mins
Cooking time 10mins

Preparation

Step 1

Slice the ends off the zucchini and secure it to your spiralizer. Spiralize the zucchini into long noodles and transfer to a large bowl.
Thinly slice the cabbage and pepper, either with a knife or mandolin slicer, and add that to the bowl with the zucchini noodles, along with the scallions, cilantro, quinoa and peanuts.
In a small bowl, whisk together dressing ingredients. Add water, 1 tablespoon at a time, until it's thin enough to pour -- you're looking for the consistency of a creamy dressing.
Pour dressing over the vegetables and toss to coat. Transfer to two bowls, sprinkle with a bit more peanuts and cilantro and enjoy!