Yummy, healthy, and QUICK lunch: quinoa and zucchini with crushed almonds! I’ve been obsessed with zucchini lately, just can’t seem to get enough! I made this meal with a side of carrot ginger soup.
-Preheat a frying pan or wok and then add a tablespoon of oil. I have been using Brazil nut oil…apparently, it’s good for cooking because it can withstand a higher heat than olive oil, and hey, Brazil nuts are supposed to be very good for you!
-Add sliced zucchini and season with a little bit of salt, pepper and cumin. The cumin is a game-changer. It feels foreign and adds some warmth to the dish.
-Add zucchini to some heated up quinoa. I am a huge fan of this grain. It is light and doesn’t seem to make me feel stuffed but I still feel like I’ve had something to eat. Plus, it’s gluten free! I like to make a large batch of quinoa (it is very easy: 1 cup dry quinoa to 2 cups water/broth. Bring to a boil and then turn flame to low and cover until fluffy) at the beginning of the week and put it in the fridge because it keeps well and is great for these quickie meals.
-Lastly, sprinkle smashed almonds (remember my method?! haha) on top for a little bit of protein. Then heat up the carrot ginger soup. I bought it already made, but (of course) I had to add my flair and doctor it up with powdered garlic, lemon and salt.
At the end of this ten minutes you’ve got yourself a yummy, healthy, and super quickie meal!!!