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.
|Macro (Per serving)||Gram||Kcal||%|
- 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
- 142g uncooked gluten-free noodles
- 1 tbsp olive oil
- 210g broccoli florets
- Handful of arugula