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Quinoa Mediterranean Pasta Salad

Ingredients

  • 1 8 oz (box) quinoa macaroni pasta
  • 1 small red pepper, chopped
  • 1/2  red onion, chopped
  • 1/4 cup black pitted olives, chopped
  • 1/4 cup cucumber, chopped into quarters
  • 15 cherry tomatoes, chopped into halves
  • 2 garlic cloves, minced
  • 1 handful fresh basil or parsley, chopped
  • 1/2 cup red wine vinegar
  • 1/4 cup olive oil
  • 2 tbsp stone ground mustard
  • 1 tsp sea salt
  • pepper to taste

Instructions

  1. Bring a medium pot of salted water to a boil. Cook quinoa pasta in boiling water for 8 to 10 minutes, or until al dente
  2. While the pasta is cooking, chop all your vegetables and put into a medium mixing bowl
  3. Once the pasta is cooked, rinse with cold water and combine with the vegetables. Mix the vinegar, olive oil, mustard, sea salt and pepper in with the pasta and vegetables
  4. You can marinate the salad overnight covered in the refrigerator or serve immediately

Yield: 4-6

 

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Penne Pasta with Baked Lemon Dill Salmon

Ingredients

  • 2- 227 grams (boxes) quinoa penne pasta
  • 1- 15 oz can crushed tomatoes
  • 3 garlic cloves, minced
  • 1 small white onion, finely chopped
  • 2 cups green peas
  • 2 cups spinach
  • 2 tbsp paprika
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tbsp fresh dill
  • 3 tbsp olive oil
  • 1 tbsp raw agave syrup
  • 1 tbsp apple cider vinegar
  • 1/2 cup rice milk
  • 1/2 tbsp sea salt
  • 1/2 tsp chilli flakes (optional)

Salmon

  • 3- 6 oz salmon, skinless and boneless
  • 2 lemons, juiced
  • 1/3 cup olive oil
  • 1 tbsp fresh dill
  • pinch sea salt

Instructions

  1. Preheat oven to 375 degrees F.  Rinse salmon and pat dry with paper towel and set aside
  2. Combine lemon, olive oil, dill and salt into a small bowl. Add the salmon and let it marinade in the lemon mix for approx 15 minutes
  3. Add tbsp of olive oil with minced garlic and onions to a sauce pan on medium to high heat, and saute until the onions are translucent and the garlic is fragrant. Add peas and spinach, cook until tender. After 5 minutes of cooking the onion and garlic, combine the dried herbs with paprika and sea salt. Cook the herbs with vegetables for 10 minutes
  4. At this point you can put the salmon in the oven and bake for 45 minutes uncovered
  5. Add crushed tomatoes, rice milk, agave and apple cider vinegar. Cook for the remaining time of the salmon on low heat covered. Stirring the sauce occasionally
  6. At the remaining 15 minutes cooking time for the salmon, bring salted pot of water to a boil. Cook quinoa pasta in boiling water for 8 to 10 minutes, or until al dente,  stirring the pasta occasionally
  7. Remove salmon from oven and set aside until the pasta is cooked. Add cooked pasta to sauce and combine. Cut salmon into quarter-inch pieces and place on top of each pasta dish . Garnish pasta with fresh dill and chill flakes with a drizzle of olive oil
  8. Enjoy!

Yield: 4-6

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Butternut Squash Brown Rice Pasta with Swiss chard

This is a healthy alternative to macaroni and cheese but, without the cheese. Did you ever think that by using butternut squash in pasta to make a sauce, it would even taste like cheese? Well, it does. Try it for yourself. If you’re looking for some comfort food on a rainy cold day or just wanting to impress some guests for dinner, this is fantastic pasta to make without feeling like you’ve gained about 10 pounds after you’ve eaten it.

P1020552

Ingredients

  • lb of butternut squash, peeled and diced
  • 1 package of brown rice penne pasta noodles
  • 1 bunch of red or green swiss chard, chopped
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 1/2 cups of  organic rice milk
  • 3 1/2 cups of vegetable broth
  • 1/2 tsp of dried sage
  • 1 tsp of dried thyme
  • 2 tbsp of coconut oil
  • ½ tsp of sea salt
  • Ground pepper to taste

Instructions

  1. Add coconut oil to your frying pan, satay chopped onion and minced garlic until fragrant and onions are translucent, on medium heat  Add diced squash and cook for approx 3 minutes, then add your sage, thyme, sea salt and ground pepper. Let this cook for another 5 minutes while tossing with a wooden spoon to move around the flavors and cook the squash evenly
  2. Add vegetable broth and rice milk and let simmer on medium heat until squash is tender. Once cooked, remove from stove top and add your mixture to a food processor at high-speed until the sauce becomes smooth in texture
  3. Pour the sauce back into a sauce pan and keep on minimum heat until your pasta is cooked. Add 1/2 cup of water if required ( if sauce becomes to thick)
  4. While the pasta is cooking, wash and cut your Swiss chard. Satay in frying pan with approx 2 tbsp of coconut oil and some sea salt to taste. After this is cooked, mix your squash mixture and swiss chard into the cooked pasta

Yield: 2-4