Peanut Zucchini Noodle + Quinoa Salad

Ingredients

• Quinoa

  Uncooked

  ½ cup or 85g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Cabbage

  Raw

  1 cup, shredded or 70g

• Red bell pepper

  Sweet, raw

  1 cup, sliced or 92g

• Carrots

  Raw

  1 cup strips or slices or 122g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Peanuts

  All types, dry-roasted, without salt

  4 tbsp or 37g

• Peanut butter

  Smooth style, with salt

  2 tbsp or 32g

• Lime juice

  Raw

  2 lime yields or 88g

• Soy sauce

  Made from soy (tamari)

  2 tsp or 12g

• Sauce, hot chile, sriracha

  1 tsp or 5g

• Ginger

  Spices, ground

  ½ tsp or 0.9g

Directions

1. Cook the quinoa according to the package instructions.
2. Trim the ends of the zucchini and spiralize into noodles. Place in a large bowl.
3. Thinly slice the red bell pepper and cut the carrots into matchsticks. Add these to the bowl with the zucchini noodles, along with the scallions, cooked quinoa, and peanuts.
4. In a small bowl, whisk together the peanut butter, lime juice, soy sauce, sriracha, and ginger. Gradually add water if needed until the dressing is creamy enough to pour over the salad.
5. Pour the dressing over the vegetables and toss to coat.
6. Serve and enjoy!