Quinoa Zoodle Coconut Stir Fry with Lemon Herb Drizzle

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, lemon, and herbs light up flavor and boost metabolism.

🥦 Ingredients

  • ●½ cup cooked quinoa
  • ●2 cups zucchini noodles
  • ●¼ cup coconut milk
  • ●Juice of
  • ●½ lemon
  • ●1 tbsp chopped parsley
  • ●1 tbsp coconut oil
  • ●½ tsp salt

👩‍🍳 How to Make It

1
Sauté zoodles and quinoa: Cook in coconut oil 3 – 4 minutes. Make drizzle: Mix coconut milk, lemon juice, and parsley. Serve: Plate stir fry and drizzle sauce.

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