Pad Thai Zucchini Noodle + Quinoa Salad

Ingredients

1 medium zucchini (3-4 rounded cups)
1 cup shredded red cabbage
1 cup sliced red bell pepper
2 scallions, thinly sliced
1/4 cup chopped cilantro
1/2 cup cooked quinoa (1/4 dry + 1/2 cup water) follow directions on bag
1/4 cup dry roasted peanuts

for the sauce
2 tablespoons creamy peanut butter (or almond butter) + 1/2 T.
Juice of 2 limes (about 4 Tablespoons)
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!

by Alyssa simplyquinoa.com