Thai Quinoa and Zucchini Noodle Salad
Try this Thai Quinoa and Zucchini Noodle Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
contains honey
pescatarian
- 1/2 tablespoon sesame oil
- for the salad:
- for the dressing:
- 2 medium zucchinis peeled blade c, noodles trimmed
- 1 large carrot peeled blade c, noodles trimmed (or julienned)
- 1 large bell pepper sliced thinly
- 1/2 cup diced green onions
- 1 cup cooked quinoa (i used red)
- 2 tablespoons slivered raw almonds
- 1/4 packed cup fresh cilantro
- 1/4 cup almond butter
- 1.5 tablespoons lime juice
- 1 tablespoons rice wine vinegar
- 1 tablespoons soy sauce (or tamari if gluten-free)
- 1/2 tablespoons honey
- 1 teaspoons grated fresh ginger
- 1/2 tablespoon sriracha (or other asian hot sauce)
- 2 tablespoons of water to thin (or more as needed)
- Carbohydrate 13.6175181256814 g
- Cholesterol 0 mg
- Fat 11.2588453159254 g
- Fiber 3.03396094903447 g
- Protein 4.4303245312632 g
- Saturated Fat 1.17566125048636 g
- Serving Size 1 1 Serving (207g)
- Sodium 26.176156250327 mg
- Sugar 10.5835571766469 g
- Trans Fat 0.654490781401395 g
- Calories 160 calories
Place all of the ingredients for the dressing into a food processor and pulse until creamy – or simply whisk together thoroughly. Taste and adjust, if necessary. Set aside.Place the zucchini noodles in a large mixing bowl along with the carrot, bell pepper, green onions, quinoa, almonds and cilantro. Pour the dressing over the salad and toss together thoroughly.Transfer the salad to a serving bowl and enjoy.
