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Pad Thai Zucchini Noodle + Quinoa Salad

8/21/2019

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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
  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.
  2. 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.
  3. 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.
  4. Pour dressing over the vegetables and toss to coat. Transfer to two bowls, sprinkle with a bit more peanuts and cilantro and enjoy!

Recipe and Photo from Simply Quinoa
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  • Home
  • About
  • Services
    • Nutrition Response Testing
    • Wellness Coaching
    • Foot Detox
    • Detox Kit
    • Full Price List
    • PureLife PEMF
  • Recipes
  • Testimonials
  • Announcements
  • Contact
  • Blog