5-Minute Quinoa Pesto Zucchini Noodles
ZOOOODLES! (read zucchini + noodles = zoodles) smothered in a dreamy vegan pesto sauce. On the menu tonight and ready in 5 minutes.
Servings: 2 servings
Calories: 481kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 481kcal | Carbohydrates: 23g | Protein: 11g | Fat: 40g | Saturated Fat: 4g | Sodium: 611mg | Potassium: 948mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2440IU | Vitamin C: 42.5mg | Calcium: 103mg | Iron: 4.1mg