Nourishing Noodles: Spiralize Nearly 100 Plant-Based Recipes for Zoodles, Ribbons, and Other Vegetable Spirals by Chris Anca

Author:Chris Anca [Anca, Chris]
Language: eng
Format: epub, pdf
Publisher: Race Point Publishing
Published: 2016-04-30T21:00:00+00:00

◁ TO-GO NOODLES WITH KIMCHI DRESSING

Serves 1 (as a light meal)

QUINOA

1/2 cup (85 g) red quinoa

1 cup (240 ml) water

DRESSING

2 tbsp Garlic and Chives Cream Cheese

1/4 cup (60 ml) kimchi liquid from Napa Cabbage Kimchi

NOODLES

1 medium handful finely chopped iceberg lettuce

1/4 medium zucchini, thick spirals

1/2 medium sweet dumpling squash, thick spirals

2 tbsp raw sunflower seeds

TOPPINGS

4–5 sunflower sprouts

2–3 parsley leaves

1 Add the uncooked quinoa and water to a medium pot over medium heat and bring to a boil.

2 Lower the heat and continue to simmer the quinoa, covered, until it absorbs the water. Turn off the heat.

3 Place all dressing ingredients in a small bowl and mix until smooth and creamy. Pour dressing into the bottom of a 16-oz (500 ml) jar.

4 Place the lettuce on top of the dressing—the crisp lettuce will create a barrier, sealing the dressing from the rest of the ingredients.

5 Top lettuce with zucchini and squash noodles, then layer on the quinoa and sunflower seeds.

6 Top with the sprouts and parsley.

7 When ready to eat, shake the jar well to thoroughly coat all ingredients in the dressing.

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