Recipe c/o “Simply Quinoa” food blog
This pad thai zucchini noodle and quinoa salad is a carb-free, lightened up version of a takeout staple. Clean ingredients, tons of flavor and packed with nutrients!
Serves 2
1 medium zucchini
1 cup shredded cabbage
1 cup sliced red bell pepper
2 scallions thinly sliced
1/4 cup chopped cilantro
1/2 cup cooked quinoa
1/4 cup dry roasted peanuts
for the sauce
2 tbsp creamy peanut butter or almond butter
Juice of 2 limes
2 tsp gluten-free tamari
1 tsp sriracha sauce or asian hot sauce of choice
1/2 tsp ground ginger
Water as needed to thin the sauce
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!