Lemon Garlic Quinoa Pasta


  • 1 pound dried quinoa penne
  • Approx 6 medium size brussel sprouts, cut into quarters
  • 1 zucchini, cut into half’s
  • 1 small onion, chopped
  • 3 large garlic cloves, minced
  • 2 large lemons, juiced and grated
  • 1/2 cup olive oil
  • 1 tbsp coconut oil
  • 2 tbsp fresh parsley, chopped for garnish
  • 1/2 cup of grated romano parmesan
  • fresh red chili flakes to taste
  • sea salt


  1. Bring a large pot of  salted water to a boil over high heat. Once boiled, add the pasta and cook for approx 15 minutes –
    Look for a soft but firm bite to the pasta
  2. While the pasta is cooking, put a large skillet over medium-high heat and add coconut oil. Add onions and cook until they’re translucent, about 2 minutes
  3. Reduce  heat to medium-low.  Add brussel sprouts and zucchini, season with salt ( cook for approx 10- 12 minutes)
  4. While the vegetables are cooking (do not over cook, you don’t want mushy vegetables), grate the lemons into a small bowl. Juice the lemons, add to zest with minced garlic and 1/2 cup of olive oil. Mix together and set aside until the vegetables and pasta are cooked
  5. Mix the lemon sauce into the pasta with vegetables and freshly chopped parsley with red chili flakes. Top each pasta dish with Romano cheese and serve. Enjoy!

Yield: 4


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