ZOOOODLES! (read zucchini + noodles = zoodles) smothered in a dreamy vegan pesto sauce.Â On the menu tonight and ready in 5 minutes.
Dinner in 5 minutes? Iâll take it. Any day of the week.
BUT especially after coming back from a two week vacation with little to no motivation to cook, while also carrying around a few extra pounds (who doesnât after vacay, right?) and craving/needing something super healthy. And yesâ¦while it would have been easy to order takeout, in the amount of time it would have taken me to place my order, I whipped up a delicious, veggie-filled summer meal.
Now THAT I can handle.
If you havenât become a zucchini noodle groupie yet, now is your chance.
All you need to turn that gorgeous green veggie into noodles is a spiralizer or julienne peeler. In moments youâll have a giant bowl of healthy noodles ready to be devoured.
And while zucchini noodles might be the star of todayâs dish, the quinoa pesto sauce surely canât be ignored.
Because inside that little jar of green goodness is where all the magic happens. Weâre talkinâ bursts of flavor from the basil, lemon and garlic, with a hint of salty cheese (but without the actual cheese) and Â a mild heat from red pepper flakes.
Then to give the whole thing a little extra boost, I stirredÂ in quinoa.
AddingÂ quinoa to your pesto might sound little crazy but 1) by now you should I like to add quinoa toÂ everything and 2) it helps give the dish more umph. Meaning with the added protein of the quinoa, you donât have to worry aboutÂ getting hungry later and needing to make something else.
(because remember, I promised you only 5 minutes for dinner tonight!)
Pesto pasta has always been a guilty pleasure of mine. And I say guilty because the greenness can be quite deceiving.
Traditionally this dish would be packed with cheese, drenched in oil and trashed up with some glutinous pasta. So while it might seem like youâre ordering one of the âhealthyâ meals on the menu, youâd probably do better with a bowl of pasta marinara.
But for a pesto lover like me, marinara just wonât cut it. So these pesto zucchini noodles are my solution: theyâre quick and easy, I use nutritional yeast instead of cheese, I went light on the oil and thereâs no gluten in sight. Rather itâs a big bowl of veggies smothered in a protein-rich sauce.
And it tastes better than the ârealâ thing.
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5-Minute Quinoa Pesto Zucchini Noodles
Prep Time: 5 minutes
Total Time: 5 minutes
- 2 medium zucchinis
- 3 cups fresh basil leaves
- 1/4 cup pine nuts (plus more for topping, optional)
- 2 tablespoons nutritional yeast
- 1 garlic clove
- 1/2 teaspoon lemon juice
- 1/2 teaspoon sea salt
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup olive oil
- 1/2 cup cooked quinoa
- Slice the ends off both zucchinis and run them through the spiralizer on the "spaghetti" blade. Trim the noodles into smaller pieces and transfer to a large bowl.
- Add basil, pine nuts, nutritional yeast, garlic, lemon juice and spices into the bowl of a food processor. Pulse two or three times until the ingredients start to break down. With the food processor running, drizzle in the olive oil. Scrape down the sides as necessary until you have an almost smooth pesto. Pulse in quinoa.
- Pour pesto over zucchini noodles and toss to coat.
- Garnish with additional pine nuts, nutritional and/or torn basil leaves. Serve immediately.
Copyright Â© 2010-2014 by Simply Quinoa, All Rights Reserved. This recipe, and the photos associated with this recipe, are the property of Simply Quinoa. Do not duplicate this recipe without written consent by its owner.
Other Healthy Pasta Recipes:
Vegan Caesar Pasta Salad (Simply Quinoa)
Vegan Quinoa Meatballs with Zucchini Pasta (Simply Quinoa)
Spicy Shrimp with Pesto Noodles (Pinch of Yum)
Zucchini Linguine with Green Olives (Inspiralized)
If you make this recipe, make sure to snap a pic and share it on Instagram using #SIMPLYQUINOA â I want to see your own quinoa creations!
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