Quinoa Cream Noodles


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 %
Protein 18 72 15.82
Carbohydrate 71 284 62.42
Fat 11 99 21.76
Total 455

Serves 3


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


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

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