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Name: Pad Thai Zucchini Noodle + Quinoa Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
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

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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!

NOTES

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Pad Thai Zucchini Noodle + Quinoa Salad

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

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!

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Nutrition

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Serving Size: 1 (495g)
Recipe Makes: 1

Calories: 371
Calories from Fat: 149 (40%)

Amt Per Serving		% DV

	Total Fat 16.6g	22 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 7g
	Polyunsanturated Fat 4.6g
Cholesterol 0mg		0 %
Sodium 270mg		9 %
Potassium 1123.6mg		30 %
Total Carbohydrate 48.3g		14 %
	Dietary Fiber 9.7g	39 %
	Sugars, other 38.6g
Protein 15.3g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 371

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