Yummy, healthy, and QUICK lunch: quinoa and zucchini with crushed almonds! Iâ€™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 oilâ€¦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.