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
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!
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