Garlic Lemon Zucchini Noodles

Since I got back from my trip, I’ve really been focusing on getting back into shape. I exercise everyday, and try to eat healthy foods. That’s why I haven’t posted my usual cookie and cupcake recipes! But I promise they’ll be back soon ;)

Garlic Lemon Zucchini Noodles from Square Root of Pie

This recipe is really great especially since it’s been so hot here in LA. It may technically be fall already, but it’s still 95 degrees outside! This dish is completely raw, so no sweating over the stove.

Garlic Lemon Zucchini Noodles from Square Root of Pie

I eat this as a meal, but if you want something a little heartier it would still make a great side dish, or even a healthy afternoon snack.

Garlic Lemon Zucchini Noodles from Square Root of Pie

Garlic Lemon Zucchini Noodles
Vegan, gluten free. Serves 1 as a meal or 2 as a side dish.

Ingredients
1 medium zucchini
handful (6-7) cherry tomatoes, halved
4-5 leaves fresh basil, chopped
1 clove garlic, minced
juice of 1/2 lemon
1 Tbsp olive oil
splash balsamic vinegar
salt and pepper to taste

Instructions
1.
Make zucchini noodles using a julienne peeler. Put in a medium mixing bowl with tomatoes and basil, and set aside.
2. Combine all remaining ingredients in a small bowl to make a vinaigrette.
3. Toss noodles with vinaigrette until completely coated. Enjoy!

Garlic Lemon Zucchini Noodles from Square Root of Pie

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Black Bean and Corn Quinoa Salad

Quinoa (that’s KEEN-wah) is my new favorite superfood. It’s so easy to use – it has a pretty mild flavor, so you can incorporate it into anything. Cooking it is a breeze – it cooks the same as white rice. And, of course, its most important quality: it’s a complete protein. Whaddup.

This salad is nice and summery, not to mention super filling. One bowl of it was enough for me for dinner. I ate it hot, right after the quinoa cooked, but it would probably be good cold too.

I made a bunch of changes to the original recipe, mostly because I was too lazy to go to the super market, but it came out delicious. Also, I increased the amount of quinoa because the original looked like veggies with quinoa, not quinoa with veggies, which is what I wanted, and this had to feed a family of four.

The original recipe can be found here.

Ingredients:
1 can black beans
1 can corn
1/4 red onion, diced
1/2 bell pepper, diced (I used green, but red might have been better)
1 green onion, chopped
1 small bunch cilantro, chopped
Mango salsa (My package was half-eaten since my mom decided she needed a snack this afternoon, boooooo) – optional
1 1/2 cup uncooked white quinoa
Juice of 1/2 lemon
3 Tbsp olive oil
2 tsp cumin
dash salt

Special Tools:
Rice cooker (the quinoa can be cooked on the stove, but this way is easier I think)

Not all the ingredients made it into the photo…

Instructions:
1.
 Rinse the quinoa and cook in rice cooker with 3 cups water.

2. Drain and rinse the beans and corn.

3. Chop your veggies!

4. In the biggest bowl you can find, mix the beans, corn, and the rest of the veggies.
5. In a small bowl, whisk together the lemon juice, olive oil, cumin, and salt.
6. When the quinoa has finished cooking, toss it in with the veggies. Pour in the dressing and mix. Serve.

So fluffy!

Delicious (: