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.
Raw zucchini ribbons mixed with crisp bell peppers, tender quinoa, and a sharp almond butter emulsion release significant moisture within two hours of dressing. Zucchini consists largely of water, and salt present in soy sauce or tamari acts as an osmotic agent, drawing cellular fluids outward and pooling at the base of the bowl.
Preparing this dish ahead requires strict separation of components to maintain textural integrity. Keep the dressing in a sealed jar for up to four days in the refrigerator, and store the sliced bell peppers, shredded carrots, and spiralized squash dry in airtight containers lined with paper towels to absorb condensation. Combine the grains, vegetables, and dressing only within fifteen minutes of service to prevent the noodles from turning limp.
Pairing this vegetable-forward salad with grilled tempeh or seared white fish provides a complete protein contrast that anchors the lighter, acidic qualities of the lime and rice vinegar emulsion. Swapping the almond butter for sunflower seed butter offers a direct one-to-one ratio replacement for kitchen environments managing tree nut allergies.
