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

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

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


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)


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


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!