1 zucchini, spiraled with a spiralizer or shaved using a peeler
½ cup quinoa, cooked according to package instructions
1 tbsp chopped scallions
½ cup pistachios, soaked 2 hours and drained
1 clove garlic
1/3 cup lemon juice
2/3 cup olive oil
½ cup fresh mint leaves, packed
Salt and pepper to taste
½ cup raw pistachios
¼ cup fresh mint leaves
In a food processor add the pistachio, scallion, garlic, lemon juice, olive oil, mint, salt and pepper; pulse until it reaches your desired consistency. This sauce can be store up to one week covered in the refrigerator.
Toss the dressing with the cooked quinoa and zucchini noodles; garnish with pistachios and mint leaves.