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Recipe: Quinoa Pasta with Veggies

7 Jan

One of my resolutions for 2012, is to eat healthier.  After I had Pela, I went to a nutritionist to help me lose the baby weight and to help me eat healthier.  One thing she suggested was to go Gluten Free.  I felt so good but once I hit my goal weight, I quickly fell of the band wagon.   This year I want to try to get back on track and eat healthier.  When I was visiting my mom she told me about Quinoa pasta and that she usually eats it with Veggies.  It is delicious and healthy.  In my opinion, a much better alternative to pasta whether you are gluten free or not.  Lately, we have made Quinoa Pasta with sauteed veggies and tomato sauce.  Yummy.  The girls even like it.   They usually pick out the veggies, so if you want to hide them, once they are cooked, put them in  a food processor or Baeba babycook before mixing them into the sauce.

What you need:

  • 1 box Ancient Harvest Quinoa Rotelle Pasta
  • Red, Yellow, & Green Peppers (I used about 1/4 of each but you can do as much or as little as you would like)
  • Onion (I used about 1/4 but you can do as much or as little as you would like)
  • Broccoli (about 1/2)
  • about 1 TBS Olive Oil
  • 1 jar Tomoato- Basil Sauce of choice
  • Parmesan Cheese, to taste


Wash and Cut Veggies.

Heat oil. Sautee veggies until cooked though, on high heat.

Meanwhile, follow cooking directions for Ancient Harvest Quinoa Rotelle Pasta.

Heat sauce, simmer on low.

If you are going to use the food processor or Baeba babycook, blend veggies before adding to sauce.  If not, mix sauteed veggies into the sauce.

Put desired amount of pasta into a bowl, with sauce over it.  Add Parmesan cheese.


*Note: I forgot to take a picture of the finished product but will post it on FB next time I make it.