Zucchini Noodles with Quinoa & Egg

// The Casual Classic

Happy happy new year friends! I hope you had a wonderful holiday break. I know I did! Sorry for the radio silence on this end. If you followed along on my Instagram though, you'd see that I was relaxing, traveling, and a bit off the grid for some of the time. It was refreshing and rejuvenating to take a little time off! Hopefully you all are on track with your new year's resolutions or goals. One of mine is to cook at home more, which is what brings us to today's post!

I've got news. Big news. Really good news. I bought a Spiralizer, and it is LIFE. CHANGING. It is also the easiest kitchen tool to use, and makes my life and meals so much easier, healthier and yummier. I attempted an easy recipe from the Inspiralized blog (of course, because she is GENIUS), and it turned out absolutely delicious. All you need is a few simple ingredients.

Start by cooking the quinoa according to the package instructions (I cook mine in vegetable broth or bone broth because it makes it a lot tastier!). While that is cooking, make the zucchini noodles with the Spiralizer. I used two large zucchinis because I was cooking for two. I also recommend cutting the noodles in half, because they can get very, very long! Next, heat a sauce pan on medium heat with olive oil or coconut oil, add in chopped garlic, and then kale. Season the kale with salt and pepper and cook it for about two minutes on medium heat. 

Add the zucchini noodles to the pan once the kale starts to wilt after a couple minutes, and immediately add the broth and cook for about another 3 minutes. Stir in Parmesan cheese (make sure to buy grass fed dairy always!!), and remove from heat. Divide into bowls, and top with quinoa. Fry a couple eggs quickly and add them to the top of the bowls. Add a little extra Parmesan cheese if you'd like, and enjoy.

Zucchini Noodles with Quinoa // The Casual Classic

Ingredients:

  • About 1 tbsp extra virgin olive oil
  • 1 clove garlic, chopped/minced
  • 2 cups chopped kale
  • 2 medium to large zucchinis
  • 1 cup vegetable broth
  • 3 tablespoons parmesan cheese (+ more to garnish)
  • 2 large whole eggs (organic/free range)
  • 1/2 cup cooked quinoa
  • salt & pepper to taste

*Adapted from Inspiralized