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Thai Quinoa and Zucchini Noodle Salad

Ingredients

• For the salad:
• 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
• ¼ packed cup fresh cilantro
• For the dressing:
• 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 tablespoon sesame oil
• 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)

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