Recently I was craving pasta, but after traveling and eating a lot of take out I figured it was probably not the best idea for my body. I got to thinking why not make a pasta sauce, and just serve it over quinoa?
Quinoa is so full of fibre and protein, and I never feel that lump in my stomach after eating it the way I do with traditional pasta dishes. I was winging it at best, but I added some ground chicken I had in the freezer, and then also a bag of frozen veggies (I almost always have these staples on hand) and I through it all together. It was SO delicious, and I’ll definitively be making it again.
1.5 cups of quinoa (+/- depending on how many people you want to serve)
1 package of ground Chicken or Turkey
1 bag of frozen veggies
1/4 cup of olives pitted
1 can of San Marazano Tomatoes (amazingly cheap at Cost-co)
1-2 TBS rooster sauce
1 cup of chunky salsa
1/4 – 1/2 cup of mozzarella cheese
1 TBS garlic powder
1 TBS onion powder
1 TBS basil
1 TBS oregano (I probably would double this)
1 pinch of cayenne pepper
1 pinch of chili powder
1 pinch of paprika
Salt and Pepper to taste
Parmesan cheese (for topping)
firm. Don’t bother trying to cut the olives up because if you just squeeze them the pits will come out quite easily! It also creates a great rugged texture, and it’s awesome when you bite into a great big hunk of olive (that is if you like olives). If your mixture dries out simply add a cooking oil of your choice.
When you’re ready you can go ahead and serve your sauce over the cooked quinoa and sprinkle with Parmesan cheese! You’ll most likely end up with extra sauce, but you can easily freeze it for another
day or eat it as left overs the following day for lunch or for dinner with a fresh batch of
quinoa. Make sure to store your sauce and/or quinoa in dish with minimal space between the food and the lid. Opt for smaller containers and pack the food in as much as possible; the more space in your container the more space there is for bacteria to grow— EEP.