Pad Thai Zucchini Noodle + Quinoa Salad
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!
Servings: 2 Servings
Calories: 337kcal
Ingredients
- 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 tablespoons creamy peanut butter or almond butter
- Juice of 2 limes
- 2 teaspoons gluten-free tamari
- 1 teaspoon sriracha sauce or asian hot sauce of choice
- 1/2 teaspoon ground ginger
- Water as needed to thin the sauce
Instructions
- 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!
Nutrition
Calories: 337kcal | Carbohydrates: 35g | Protein: 14g | Fat: 19g | Saturated Fat: 3g | Sodium: 478mg | Potassium: 880mg | Fiber: 9g | Sugar: 10g | Vitamin A: 2850IU | Vitamin C: 149.2mg | Calcium: 91mg | Iron: 3.1mg