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We finally bought a vegetable spiralizer and I am so happy that we did! This dinner was delicious! The kids had a fabulous time peeling and spiraling the zucchini and we all had a wonderful time eating it — even my most picky eaters! If you are looking for a a stellar substitution to straight up pasta, wait no longer — here it is! As my kids called them ZOODLES! Enjoy!
Zoodles and Vegetable Quinoa Marinara Sauce
A wonderful substitution to regular pasta, this zucchini pasta recipe is healthy, nutritious vegetarian gluten-free meal.
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1 hr 5 min
1 hr 5 min
- 6 large zucchini squash, peeled
- 1 jar organic pasta sauce
- 1/4-1/2 cup of water
- 1 cup dry quinoa, rinsed and drained
- 1 zucchini
- 2-3 carrots, diced
- 1/4 red bell pepper, diced
- 1/4 green bell pepper, diced
- 1/2 cup broccoli florets
- 4 tablespoons kelp granules (optional)
- Preheat oven to 200 degrees Fahrenheit.
- Wash and peel your zucchini cutting off the ends.
- Set up your spiralizer to the small triangles (if you don't have a spiralizer julienne tiny strips of your zucchini and de-seed) and place the zucchini in and turn that crank!
- Line a cookie sheet with paper towels and spread your zucchini strips across them.
- Place the zucchini in the oven for 30 minutes.
- Remove zucchini noodles and wrap them up in the paper towel and squeeze.
- Add the zoodles to the sauce you will be preparing while they were cooking and sauté an additional 5-15 minutes (depending on how al dente you would like them).
- While zoodles are in the over empty the jar of pasta and add water to desired consistency (remember the quinoa will absorb some liquid) in a medium sauce pan and add 1 cup rinsed and drained dry quinoa and bring to a boil.
- Once at a boil simmer for 10 minutes and chop vegetables.
- Add vegetable and kelp granules to pasta and quinoa and simmer until zoodles are done.
- Add sauce and zoodles to a large sauté pan and cook, stirring continuously (I find using tongs to be helpful) for 5-15 min until the zoodles reach desired consistency.
- Serve zoodles and sauce on their own or over a bed a green (do the bed of greens -- we all need more greens!)
By The Holistic You
The Holistic You http://the-holistic-you.com/
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In January 2013 I realized I needed to do something to improve my health. I spent 2012 on maternity leave and often neglected taking care of my own health (sleepless nights and caring for a tiny human will do that!). Not to mention the many years before that where health was at the bottom of my list of priorities. Luckily, I discovered Lisa's 30 day green smoothie challenge. The recipes were incredible and a green smoothie drinker was born! But I didn't stop there. Starting each day in such a healthy way led me to consult with a naturopath (it would have been Lisa if we were in the same city), do an elimination diet, and discover that I have sensitivities to wheat and milk. I changed to a whole foods-based diet (most of the time) and took up running. In the span of 8.5 months I went from being tired and sluggish on the couch (literally - I could run for one minute at a time before having to walk) to having enough energy to run the Detroit International Half Marathon. I actually RAN the whole thing! And I lost almost 60lbs along the way! Thank you, Lisa, for being my catalyst. Your challenge kept me interested in a new way of living and saved me! I continue to drink a green smoothie every day for breakfast. What a wonderful way to start each day!
Thank you thank you thank you!!!
Imogen Meloche Windsor, Ontario