Ingredients

• 1 zucchini, spiraled with a spiralizer or shaved using a peeler Ingredients
• ½ cup quinoa, cooked according to package instructions Ingredients
• Dressing Ingredients
• 1 tbsp chopped scallions Ingredients
• ½ cup pistachios, soaked 2 hours and drained Ingredients
• 1 clove garlic Ingredients
• 1/3 cup lemon juice Ingredients
• 2/3 cup olive oil Ingredients
• ½ cup fresh mint leaves, packed Ingredients
• Salt and pepper to taste Ingredients
• Garnish Ingredients
• ½ cup raw pistachios Ingredients
• ¼ cup fresh mint leaves Ingredients

Instructions

1. 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.
2. Toss the dressing with the cooked quinoa and zucchini noodles; garnish with pistachios and mint leaves.