Zucchini Noodle and Quinoa Bowl with Fresh Rosemary and Herbed Cashew Cheese

Choosing Raw


  • 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 teaspoons oil (sacha inchi, substitute avocado or olive oil)
  • 2 tablespoons rosemary (fresh, chopped)
  • 1 tablespoon nutritional yeast
  • salt
  • black pepper
  • 1/4 cup cheese (herbed cashew, recipe included in this post)
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