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Healthy Pesto Zucchini Noodle with Quinoa | www.simplyquinoa.com | the best weeknight meal EVER! It only takes 5 minutes to make

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.
Course Main Course
Cuisine American
Keyword homemade pesto, zoodles
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 servings
Calories 481kcal
Author Alyssa Rimmer



  • 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.


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