Quinoa Zoodle Coconut Bowl with Ginger Mint Sauce

CP Phase Lunch Yellow food vegan vegetarian pescatarian halal kosher dairy-free nut-free egg-free shellfish-free fish-free soy-free pork-free nightshade-free low-histamine

Quinoa and zucchini offer hydration and clean carbs. Coconut, ginger, and mint support digestion, light up flavor, and boost metabolism.

🥦 Ingredients

  • ●½ cup cooked quinoa
  • ●2 cups zucchini noodles
  • ●¼ cup coconut milk
  • ●1 tsp grated ginger
  • ●1 tbsp chopped mint
  • ●1 tbsp olive oil
  • ●½ tsp salt

👩‍🍳 How to Make It

1
Sauté zoodles: Cook in olive oil 2 minutes. Warm quinoa: Simmer with coconut milk and ginger. Serve: Layer bowl and garnish with mint.

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