Quinoa Cream Noodles

Instructions

In a high-speed blender, combine all the quinoa cream ingredients and blend until smooth. Transfer to a container and set aside.

Cook the noodles according to the package directions and set aside. Heat the olive oil in a large skillet and cook the broccoli florets for 3 minutes. Turn off the heat, add the noodles and stir.

Serve with the quinoa cream and arugula.

Serves 3

Ingredients

Quinoa Cream

• 278g cooked quinoa
• 235ml almond milk
• 32g nutritional yeast
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Dijon mustard
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and freshly ground black pepper

Noodles

• 142g uncooked gluten-free noodles
• 1 tbsp olive oil
• 210g broccoli florets
• Handful of arugula