Serves 2

Ingredients
1 pound zucchini, cut with a Spiralizer*
1 Tbsp. vegetable oil
3 Tbsp. Bellisari’s Blue Cheese Honey & Shallot Spread
2 cloves of garlic, minced
1 Tbsp. sriracha hot sauce, or to taste
½ cup fresh chopped cilantro
½ tsp. of salt
1 cup cooked quinoa 
½ cup grilled chicken

Directions:
Combine vegetable oil, Bellisari’s Blue Cheese, Honey & Shallot Spread, garlic, salt and sriracha in a medium sized saucepan and heat on medium-high heat until combined, about 2-3 minutes. Do not over heat. 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, plate 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.