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Zucchini Noodle and Quinoa Bowl with Fresh Rosemary and Herbed Cashew Cheese
THE FULL HELPING14Ingredients
20Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1 batch cooked quinoa (another large batch cooked rice, or another grain; sometimes it’s millet, sometimes barley, and bulgur wheat if I’m short on time)
- 1 legumes
- 1/2 bean dip
- 1 nut pate
- 2 salad (interesting, tasty, dressings)
- 1 batch bread (flax, pumpkin seeds, seasoning, and juice pulp dehydrated for a few hours)
- 1 zucchini (large, spiralized, I use this spiralizer or made into ribbons with a vegetable peeler)
- 1 cup cooked quinoa
- 2 tsp. oil (sacha inchi, substitute avocado or olive oil)
- 2 Tbsp. rosemary (fresh, chopped)
- 1 Tbsp. nutritional yeast
- salt
- black pepper
- 1/4 cup cheese (herbed cashew, recipe included in this post)
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