Thai Quinoa and Zucchini Noodle Salad
Try this Thai Quinoa and Zucchini Noodle Salad recipe, or contribute your own.
Try this Thai Quinoa and Zucchini Noodle Salad recipe, or contribute your own.
- 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
Step-by-step
- 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.
My Go-To Summer Salad: Thai Quinoa and Zucchini Noodles
As a busy professional, I'm always on the lookout for quick, healthy, and delicious meals. This Thai Quinoa and Zucchini Noodle Salad has become a staple in my weeknight rotation. It's incredibly refreshing, bursting with vibrant flavors, and surprisingly easy to make. The best part? It's completely customizable! Feel free to swap out ingredients based on your preferences and what you have on hand. One day I might add some edamame for extra protein, another day I’ll use a different kind of nut. The possibilities are endless!
The beauty of this salad lies in its simplicity. The creamy, tangy dressing perfectly complements the fresh, crisp vegetables and nutty quinoa. It's a delightful combination of sweet, savory, and spicy notes that will leave you feeling satisfied and energized. I often make a big batch on the weekend and have it for lunch throughout the week. It's equally delicious served warm or cold, making it a versatile option for any time of day. It's also great for potlucks – it’s colorful and everyone loves it!
Why I love this recipe:
- Quick and Easy: The prep time is minimal, making it perfect for busy weeknights.
- Healthy and Nutritious: Packed with vegetables, protein, and healthy fats.
- Delicious and Flavorful: The dressing is the star of the show – a perfect balance of sweet, savory, and spicy.
- Versatile: Easily customizable to your liking.
- Make-Ahead Friendly: Great for meal prepping.
Tips and Variations:
- Zucchini Noodles: If you don't have a spiralizer, you can use a vegetable peeler to create long ribbons of zucchini.
- Quinoa: Use any type of quinoa you prefer – white, red, or black.
- Nuts: Feel free to substitute other nuts, such as cashews or peanuts.
- Protein Boost: Add grilled chicken, shrimp, or tofu for extra protein.
- Spice Level: Adjust the amount of sriracha to your liking.
- Make it a complete meal: Add some cooked chicken, tofu, or chickpeas for a heartier salad.
- Leftovers: This salad keeps well in the refrigerator for up to 3 days. The flavors actually meld together nicely overnight.
This Thai Quinoa and Zucchini Noodle Salad is more than just a recipe; it's a testament to the power of simple ingredients combined in a way that creates something truly special. It’s a healthy, delicious, and convenient option that I wholeheartedly recommend. Give it a try, and I'm confident it will become a new favorite in your kitchen too!
Ingredients you will need:
- 1/2 tablespoon sesame oil, for the salad
- 2 medium zucchinis, peeled and spiralized into noodles
- 1 large carrot, peeled and spiralized or julienned
- 1 large bell pepper, sliced thinly
- 1/2 cup diced green onions
- 1 cup cooked quinoa (red quinoa is preferred)
- 2 tablespoons slivered raw almonds
- 1/4 cup packed fresh cilantro
- 1/4 cup almond butter
- 1.5 tablespoons lime juice
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce (or tamari if gluten-free)
- 1/2 tablespoon honey
- 1 teaspoon grated fresh ginger
- 1/2 tablespoon sriracha (or other Asian hot sauce)
- 2 tablespoons of water to thin (or more as needed)
