Gluten Free Pad Thai Zucchini
+ Quinoa Salad

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This lightened up Pad Thai Salad that uses zucchini noodles instead of rice noodles, is drizzled in a flavorful peanut butter sauce and has a bit of quinoa in there for some added protein.

It’s simple, delicious and healthy!

← 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!

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!

Author: Roxy Luna