Ingredients

• 2 medium zucchinis, spiralized
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan)
• 2 cloves garlic
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. In a food processor, combine basil, pine nuts, Parmesan cheese, garlic, and olive oil. Blend until smooth.
2. In a large skillet, heat the spiralized zucchini over medium heat for 2-3 minutes until slightly softened.
3. Remove from heat and toss with the pesto sauce until well coated.
4. Season with salt and pepper to taste.
5. Serve immediately, garnished with extra pine nuts and Parmesan if desired.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (fresh or frozen)
• 1 bell pepper, diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is fluffy.
2. In a large bowl, combine cooked quinoa, black beans, corn, bell pepper, cumin, chili powder, salt, and pepper.
3. Toss to combine and adjust seasoning as needed.
4. Serve in bowls, garnished with fresh cilantro and lime wedges.