A few weeks ago, Brandon and I went out to dinner and instead of ordering pasta, I decided to go with a spiralized zucchini dish in an effort to make a healthier choice. I am a major sucker for pasta, but obviously it’s not something I should be eating every single day. I was a little hesitant about ordering the zucchini dish but loved it so much that I had to recreate it at home.
We had this for a weeknight dinner and it turned out really well. It’s a cold dish too, so you could even make it a few hours ahead of time and then pull it out of the fridge to serve for dinner.
- Zucchini (3)
- Red Pepper (1)
- Mango (1)
- Asian Peanut Sauce
- Salt + Pepper
- Olive Oil
Marinate and cook tofu (check out my tips for the best way to make tofu).
Cook quinoa according to package directions. I cooked a cup, but used a little less than half of that in the dish.
While quinoa is cooking, use a spiralizer create the zucchini “noodles” and toss with salt, pepper, and a little olive oil.
Add sliced mango, quinoa, tofu, and red peppers and then toss with peanut sauce. Top with cilantro and a little more black pepper.
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