Tag Archive | quinoa

Quinoa Pasta Salad

I absolutely love pasta salad! You know what else is great about finding quinoa pasta? Finding multi-colored quinoa pagoda pasta! Now I can have some pasta salad that looks very similar to traditional pasta salad!

In fact, I found out that someone at the party didn’t even know it was quinoa! I tried to make sure and tell everyone but I must have missed some people.

Well, this salad turned out very well. It probably could have used a little more dressing as I’ve found that quinoa pasta requires more flavoring than rice or traditional pasta. The texture is also a little firmer than traditional pasta.

All in all, this was an enjoyable treat for me to have and quite a bit had gotten eaten. I’ve actually been having a little bit of the leftovers all week and have been really enjoying it. I just wish I could freeze some. I like to make food ahead and freeze it for laziness convenience…actually, both. ūüėČ

I didn’t really measure anything out. I like lots of veggies so I use a lot. The key is to use whatever veggies you enjoy and how much you like in your pasta. I will list what I used.

Quinoa Pasta Salad Recipe

Ingredients:
Quinoa pasta pagodas
Green bell peppers, chopped
Red bell peppers, chopped
Baby portobello mushrooms, chopped
Tomatoes, chopped
Green onions, sliced
Italian Salad Dressing

Instructions:
Toss veggies and pasta together and add Italian dressing to taste. Refrigerate for a few hours or overnight to blend flavors well.
Enjoy ūüôā

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Chicken With Tomatoes and Portobello Mushrooms

When I was on my spring break I cooked up a storm and froze everything I cooked for when I was busy with school or just too darn lazy to cook something. Well, the other day one of those cases happened. I was just too darned lazy to cook but I also was having a hard time figuring out what I actually wanted. So, I headed to the freezer and looked through my towering containers of food because I have no idea anymore what I cooked. One of the first things I grabbed was this and in my mind was an AHA! This is it!

Now, what do I serve it with? It’s saucy¬†so I was thinking maybe brown rice but I didn’t think that flavor would be right. Then I thought quinoa. That’s better for you than rice but the texture is small and I wasn’t sure if it would get lost in all that sauce. Then it hit me….Quinoa noodles! Oh yeah! These things are gluten-free and low in carbs so that was the answer! I have not tried them before so I wasn’t sure how they would be but I’m telling you…they taste like the real deal! Go get some and try it with this dish!

I actually adapted this recipe from a Whole Foods recipe and it’s a keeper! Delicious!

Chicken With Tomatoes and Portobello Mushrooms (Adapted from Whole foods. View Original Recipe Here)

Ingredients:

2 tbsp extra virgin olive oil

1/4 c arrowroot powder

Braggs to taste

1/2 tsp red pepper flakes

3 boneless skinless chicken breasts cut into chunks

1 lg onion, diced

4 cloves garlic, minced

1 15oz can no salt added crushed tomatoes

1 c low sodium chicken broth (I use Pacific Naturals 80mg sodium per serving!)

1 lb portobello mushrooms, chopped

Juice of 1 lemon

1/2 tbsp dried basil leaves (May need to add another 1/2 tbsp, I’m not a big spice person)

1 tbsp parsley flakes

Instructions:

Heat oil in lg¬†pan.¬† In medium bowl mix arrowroot and red pepper flakes. Coat chicken, shake off excess arrowroot, and sautee¬†until brown, stirring occasionally. Transfer to plate and reheat pan and sautee¬†onion, garlic and mushrooms just until soft. Add tomatoes, broth, chicken, and braggs to taste (1-2 tbsp). Simmer uncovered 45 mins. Serve over a bed of¬†cooked quinoa noodles. I garnished with some freshly shredded parmesan, asiago, and romano cheeses but again, didn’t really notice it and could be left out. Enjoy!