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Quinoa Pasta with Chicken & Roasted Vegetables

Ingredients

  • 2 227 grams (boxes) quinoa fussilli pasta
  • 2 skinless, boneless chicken breasts cut into bite-size pieces  (preferably organic)
  • 1 can tomatoes, crushed (organic)
  • 1 cup shredded cheddar cheese (organic)
  • 1 cup water
  • 4 tbsp apple cider vinegar
  • 1 tbsp raw agave syrup
  • 1/3 cup olive oil
  • 1 tbsp paprika
  • 4 tbsp dried mixed Italian herbs ( rosemary, thyme, basil, oregano & sage)
  • 4 garlic cloves, minced
  • 1 small onion, diced
  • 1 zucchini, chopped
  • 1 red pepper, chopped
  • 8 fresh mushrooms, cut into quarters
  • 2 tsp sea salt

Instructions

  1. Preheat oven 350 degrees F. Bring a large pot of lightly salted boil water to a boil. Cook quinoa pasta in boiling water for 8 to 10 minutes, or until al dente. Drain well and set aside while the vegetables and chicken are cooked
  2. In a large bowl, mix together 2 garlic cloves minced, onions, zucchini, red pepper, mushrooms, olive oil with 2 tbsp dried herbs and 1 tsp sea salt. Transfer to a 9×13 inch casserole dish and put into the oven roasting the vegetables for 20- 25 minutes, occasionally stirring so they don’t stick to the dish
  3. While the vegetables are cooking, heat a large nonstick skillet with coconut oil on medium-high heat. Add chicken with 1 tsp sea salt, paprika and 2 tbsp dried herbs. Cook for 5 minutes or until chicken is no longer pink, stirring frequently. Add pasta sauce, apple cider vinegar, agave and water; bring to boil. Reduce heat to low; simmer 10 minutes or until chicken is cooked through with sauce
  4. Remove roasted vegetables from oven. Add the cooked noodles, sauce and cheese in with the vegetables and mix.
  5. Bake at 350 degrees F for 45 minutes

Yield: 6-8

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Lemon Garlic Quinoa Pasta

Ingredients

  • 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

Instructions

  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