1 Pound zucchini, cut with a Spiralizer*
1 Tablespoon vegetable oil
3 Tablespoons Bellisari’s Blue Cheese Honey & Shallot Spread
2 Cloves of garlic, minced
1 Tablespoons Sriracha hot sauce, or to taste
½ Cup fresh chopped cilantro
½ Teaspoon of salt
1 Cup cooked quinoa
½ Cup Grilled Chicken
Combine, vegetable oil, Bellisari’s Blue Cheese, Honey & Shallot Spread, garlic, salt and Sriracha to a medium sized saucepan and heat on medium high heat until combined about 2-3 minutes. Do not overheat. Add the zucchini and let cook for 2 minutes until tender. Add the cooked chicken and quinoa and mix thoroughly, making sure everything is covered with sauce. Remove from heat, platter and garnish with cilantro. You can substitute salmon for the chicken.
*If you don’t have a spiralizer use a vegetable peeler to make long thin strips of zucchini. Continue around the zucchini until you get to the seeds. You can do thin or wide strips.