Thai Zucchini Noodle and Quinoa Salad

• Vegetarian

• Produce

  • 1 Basil, fresh
  • 4 Garlic cloves
  • 1 1-inch knob Ginger
  • 1 Lime, wedges
  • 1 Mango
  • 1 Red bell pepper
  • 16 Snow peas
  • 2 Zucchini

• Condiments

  • 1 tbsp Chile sauce, hot
  • 1/2 cup Peanut butter, creamy
  • 2 tbsp Soy sauce

• Pasta & Grains

  • 1 cup Quinoa, cooked red

• Baking & Spices

  • 2 cups Kale salad mix

• Oils & Vinegars

  • 3 tbsp Rice vinegar
  • 2 tbsp Sesame oil

• Nuts & Seeds

  • 1/4 cup Almonds

• Liquids

  • 1/3 cup Water

Found on foodiecrush.com

Description

Ingredients

• 2 zucchini
• 2 cups kale salad mix
• 1 mango, cored and diced
• 1 red bell pepper, cored and sliced
• 1 cup cooked red quinoa
• 16-20 snow peas
• ¼ cup slivered almonds
• Fresh basil, mint and/or cilantro to taste, torn or slivered
• Lime wedges
• For the Peanut Dressing
• 4 garlic cloves, pressed
• 1-inch knob of ginger, grated
• ½ cup creamy peanut butter
• ⅓ to ½ cup water
• 3 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon hot chile sauce, like Sambal Olek

Directions

• Trim the ends of the zucchini and cut in half. Set the blade of an Inspiralizer to C and spiralize the zucchini. Place in a large bowl with the kale and cabbage slaw, mango, red bell pepper, snow peas, and cooked quinoa and set aside.
• Add the ingredients for the dressing to a bowl and whisk until smooth smooth. Add more water as needed to thin out the dressing. Pour half of the dressing over the vegetables and toss to coat. Add more dressing to your liking, reserving the remainder. Add a squeeze of fresh lime to each portion and garnish with almonds, basil, mint and cilantro as your tastes desire.