If you’re anything like me, you hate spending money on food. In fact, you even feel guilty about it sometimes. That’s why 1) I shop at Trader Joe’s (it’s heavenly) and 2) I am very conscious about food waste, which is why you’ll see that most of my recipes are for 1 to 2 servings because I usually eat alone…and sometimes enough for 2 people!
As you can see (pictured above), I’ve spiraled my zucchini using a Veggetti Pro, which you can find at Walmart for less than 20 bucks! The thing is great, but it’s a pain to wash, which is why I like to spiral all of my vegetables for the week at once because it would be a hassle to wash it each day! (I’m all about saving time).
For this recipe you’ll need:
1 medium zucchini, spiraled
¼ cup of quinoa, toasted
1 avocado, pitted
~3 basil leaves (adjust to taste)
~1 clove of garlic (adjust to taste, as I did. Pictured are 2, but lesson learned for me: I only need 1!)
~3-4 tablespoons of avocado oil OR olive oil (not pictured; adjust for desired consistency)
~1 tablespoon of lime juice (not pictured; adjust to taste)
2 tablespoons of water
Since I discovered that I’m allergic to milk, I have constantly been on the lookout for nondairy cream sauces and I promise you, after discovering this super easy avocado cream sauce, I do not have to look any further, and hopefully neither will you!
If you don’t have cooked quinoa, just cook quinoa as directed on the package and then proceed to step 1.
Place COOKED quinoa on a pan over medium heat (spray with olive oil to avoid sticking.) Stir occasionally until quinoa reaches desired texture (I like to sautee mine for about 10 minutes, its texture should be similar to that of fried rice).
As your quinoa is cooking, add scooped-out avocado, garlic, basil, water, lime juice, and water to a food processor.
Blend while simultaneously adding olive oil to the mixture. After about 30 seconds of blending, check the consistency of the sauce. It should be thick, as it will thin once it is added to the hot zoodles. If you wish to create a lighter & thinner sauce, add equal parts oil and water until you have reached your desired consistency.
Check quinoa for consistency, (it will likely still need time, just make sure it isn’t sticking).
Toss zoodles in a bowl with 1 tablespoon of olive oil, a pinch of salt and a pinch of pepper.
Spray pan, and bring to low-medium heat. Place zoodles on pan for about 5 minutes, tossing occasionally to avoid sticking. (At this time your quinoa might be done, so check!)
Once zoodles become slightly transparent and flimsy & sauce is at your desired consistency, mix zoodles, avocado sauce, and toasted quinoa and woolah!
Hope you enjoy!
Article by GUADS Staff Member Rachel.