Zucchini Pad Thai Mason Jar Salad October 18 2017, 0 Comments

Have you jumped on the zoodles bandwagon yet? Zucchini noodles (made via a spiralizer) are a great alternative to traditional pasta because they're low in calories and carbs. They're also gluten-free and contain more vitamins and minerals (such as vitamins A, C and B, potassium and fiber) than traditional pasta. Plus, they're way quicker to make than pasta- I use this simple handheld spiralizer and it works great!

This salad is based off one of my go-to dinners. The only difference for the hot version is that I stir-fry everything on the stove and add a scrambled egg. So, for the salad version, I added quinoa instead to get some protein. 

Prep time: 30 mins
Yield: 5 servings
Serving size: 1 16oz mason jar


  • 2 zucchinis
  • 1 onion
  • 1/2 cup of raw quinoa
  • 1/2 cup of shredded carrots
  • 1/2 cup of broccoli
  • 5 oz of Thai peanut dressing
  • 1/8 cup of sesame seeds


  1. Cook the quinoa: bring the 1/2 cup of quinoa and 1 cup of water to a boil and then cover and let sit for 15 mins or until nice and fluffy. Refrigerate until cool.
  2. Prep the veggies: chop 1/4 of the onion, shred the carrots, chop the broccoli and spiralize the zucchini. 
  3. Layer the ingredients evenly across 5 mason jars in this order: dressing, onions, broccoli, carrots, quinoa, zucchini, sesame seeds.
  4. Store upright in the fridge and enjoy all week long!